Lemon Risotto

Recipe Ingredients

6 cups	1422ml	Canned low-salt chicken broth
3 1/2 tablespoons	52ml	Butter
1 1/2 tablespoons	22ml	Olive oil
2 tablespoons	30ml	Shallots - chopped (large)
2 cups	320g / 11oz	Arborio rice
		= (or medium-grain white rice)
1/4 cup	59ml	Dry white wine
1 cup	146g / 5.1oz	Freshly-grated Parmesan cheese - (abt 3 oz)
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Fresh lemon juice
4 teaspoons	20ml	Grated lemon peel
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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

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.

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.

This recipe yields 6 first-course or 4 main-course servings.

Source:
Bon Appetit, May 2002

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