Lemon RisottoFrom midgelet 7 years ago
- 6 cups chicken broth shopping list
- 3 and 1/2 tablespoons butter shopping list
- 1 and 1/2 tablespoons extra virgin olive oil shopping list
- 2 large shallots, chopped shopping list
- 2 cups arborio rice or medium-grain white rice shopping list
- 1/4 cup dry white wine shopping list
- 1 cup freshly grated parmesan cheese (about 3 ounces) shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 2 tablespoons fresh lemon juice shopping list
- 4 teaspoons grated lemon peel shopping list
How to make it
- Bring broth to simmer in large saucepan over medium heat.
- Reduce heat to low; cover to keep warm.
- Melt 1 and 1/2 tablespoons butter with olive 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 and 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. Makes 6 first-course or 4 main-course servings.
The Cookmidgelet Eastern, USA
The Rating6 people
This sounds delightfully satisfying and refreshing. Must. Try. Soon.pieplate in Claremont loved it
I adore risotto, and this version sounds lovely!juels in Clayton loved it
Sounds real good and easy to make.sayboya in Adelaide loved it
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