Lemon Risotto
By: Anonymous
Published: Friday, February 12, 2010 - 5:24pm

Ingredients




6 cups canned low-salt chicken broth
tablespoon butter
tablespoon olive oil
2 lrgs shallots chopped
2 cups arborio rice
(or medium-grain white rice)
cup dry white wine
1 cup freshly-grated Parmesan cheese (abt 3 oz)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. 2 Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. 3 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. 4 This recipe yields 6 first-course or 4 main-course servings. 5 Comments: Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.