lemon risotto

Time consuming, but worth it!


6 cups low-salt chicken or vegetable broth

3 1/2 tablespoons butter

1 1/2 tablespoons olive oil

2 large shallots, chopped

2 cups Arborio rice

1/2 cup dry white wine

1 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

2 tablespoons fresh lemon juice

4 teaspoons lemon zest

  • Bring broth to simmer in large sauce pan over medium heat. Reduce heat to low; cover to keep warm.
  • Melt 1 1/2 tablespoons butter with oil in heavy, large sauce pan 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.
  • Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice and lemon zest.
  • Season with salt and pepper.

For fun, add shrimp sauteed in olive oil and red pepper flakes.  Simply divine.