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Lemon Risotto

Source of Recipe

Bon Appétit, May 2002


List of Ingredients

â—¦ 6 cups canned low-sodium chicken broth
â—¦ 3 ½ tablespoons butter
â—¦ 1 ½ tablespoons olive oil
â—¦ 2 large shallots, chopped
â—¦ 2 cups arborio rice or medium-grain white rice
â—¦ ¼ cup dry white wine
â—¦ 1 cup freshly grated Parmesan cheese (about 3 ounces)
â—¦ 2 tablespoons chopped fresh parsley
â—¦ 2 tablespoons fresh lemon juice
â—¦ 4 teaspoons grated lemon peel


Recipe

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.

Melt 1 ½ tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 ½ cups broth; simmer until absorbed, stirring frequently. Add remaining broth, ½ cup at a time, allowing broth to be absorbed before adding more, and stirring frequently until rice is creamy and tender, about 35 minutes.

Stir in cheese and remaining 2 tablespoons butter.
Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Makes 4 to 6 servings