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Lemon Risotto Recipe

Ingredients

How to make it

  • In a large pot, heat the stock and 2 cups water over medium low heat.
  • In another large pot heat the extra-virgin olive oil over medium to medium-high heat.
  • Add the shallots and garlic to pan and saute to soften 3 to 4 minutes.
  • Stir in the rice and add the zest of 2 lemons.
  • Heat the rice for 1 to 2 minutes, then add the wine and cook until almost evaporated.
  • Add in the hot stock, a few ladles at a time, and stir until alomst completely absorbed.
  • Keep adding stock each time the stock is almost absorbed into the rice.
  • When the rice is cooked, about 18 to 20 minutes, sprinkle with a 1/2 teaspoon sugar, and stir in the butter, juice of 2 lemons,
  • the cheese, herbs, and cream.
  • Season with salt and pepper, to taste, Serve immediately.

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The Cook

dennydca Las Vegas, NV

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