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Lemon Risotto
Lemon Risotto
(Risotto al Limone)
 
 
Ingredients:
 
6 cups chicken broth
3 and 1/2 tablespoons butter
1 and 1/2 tablespoons extra virgin olive oil
2 large shallots, chopped
2 cups Arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmigiano cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
 
Directions:
 
Bring broth to simmer in large saucepan over medium heat.

Reduce heat to low; cover to keep warm.

Melt 1 and 1/2 tablespoons butter with olive 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 and 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.

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 6 first-course or 4 main-course servings.
 
That's it!
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