Recipe

Lemon Risotto Recipe

	Borinda / All my dishes 1 year, 3 months ago I found this recipe at epicurious.com and it is lovely. The risotto has a light and clear lemon flavor and the touch of white wine enhances it. This can be served as an entree for four or side dish for six. Prep:10m Cook:40m Servings:6	Borinda
	easy lovelyflavor creamy

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Ingredients

6 cups low-salt chicken broth

3 1/2 TBSP butter

1 1/2 TBSP olive oil

2 large shallots, peeled and chopped

2 cups arborio rice

1/4 cup white wine

1 cup freshly grated parmesan cheese

2 TBSP chopped fresh parsley

2 TBSP fresh lemon juice

4 tsp. grated lemon zest

salt and pepper

Directions

Bring the broth to a simmer over medium heat. Reduce the heat to low and cover it to keep it warm.

Meanwhile, melt half the butter and olive oil in a large saucepan over medium heat. Add the shallots and lightly saute' them until tender. Add the rice and stir to coat.

Add the wine and stir until it evaporates.

Add the broth 1 1/2 cups at a time, stirring until the broth is fairly well absorbed and the rice is tender and it looks creamy.

Stir in the cheese and the rest of the butter until blended in.

Mix in the lemon juice, zest, and parsley.

Season with salt and pepper to taste.

I like to microwave the lemon for 30 seconds - it is much easier to get all of the juice this way.

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Comments

unswissmiss 1 year, 3 months ago said:
Another good trick for getting out all the lemon juice: roll it around under your palm for a while.

shecooks4u 1 year, 3 months ago said:
Delicious...I think I will add mushrooms and small artichoke hearts!

borinda 1 year, 3 months ago said:
Your idea to add the mushrooms and artichoke hearts would be delicious and surely I'd be happy having that for dinner. Call me!!! ;-)

decobabe 1 year, 2 months ago said:
It's best if you actually sauté the rice until it goes opaque before adding the wine. Otherwise, this is a wonderful and genuine risotto recipe and thanks for posting it!