Lemon Risotto

Stuff

  • 1 litre chicken stock
  • 3 1/2 Tblsn butter
  • 1 1/2 Tblsn olive oil
  • 2-3 large shallots, chopped
  • 2 cups arborio rice
  • 100 ml dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 2 Tblsn chopped fresh parsley
  • 2 Tblsn fresh lemon juice
  • 4 tspn grated lemon rind
  • salt & pepper

Method

  • Bring stock 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 sauté 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 stock – 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 with plenty of salt and pepper.

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