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    Lemon Risotto from Capri


    Source of Recipe


    Andy


    Recipe Introduction


    Italians eat risotto as a first course - we eat it as a main course.


    List of Ingredients


    • 6 cups canned low salt chicken broth
    • 3 1/2 tbsp butter
    • 1 1/2 tbsp olive oil
    • 2 large shallots (chopped)
    • 2 cups arborio rice
    • 1/4 cup dry white wine
    • 1 cup freshly grated Parmesan cheese (about 3 oz)
    • 2 tbsp chopped fresh parsley
    • 2 tbsp fresh lemon juice
    • 4 tsp grated lemon peel
    • Salt and pepper to taste


    Instructions


    1. Bring the broth to a simmer in a large sauce pan over a medium heat.
    2. Reduce heat to low and cover to keep warm.
    3. Melt 1 1/2 tbsp butter with oil in a heavy saucepan over a medium heat.
    4. Add shallots and saute until tender about 6 minutes.
    5. Add rice and stir 1 minute.
    6. Add wine and stir until evaporated - about 30 seconds.
    7. Add 1 1/2 cups hot broth and simmer until absorbed - STIR FREQUENTLY.
    8. Add remaining broth 1/2 cup at a time - allowing the broth to be absorbed before adding more and stirring grequently until the rice is creamy and tender. (35 minutes or so)
    9. Stir in cheese and remaining 2 tbsp butter.
    10. Stir in parsley, lemon juice, and lemon peel.
    11. Season risotto with salt and pepper.
    12. Transfer to a bowl and serve
 

 

 

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