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.

Reviews & Comments 3

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    " It was excellent "
    sayboya ate it and said...
    Sounds real good and easy to make.
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    " It was excellent "
    juels ate it and said...
    I adore risotto, and this version sounds lovely!
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    " It was excellent "
    pieplate ate it and said...
    This sounds delightfully satisfying and refreshing. Must. Try. Soon.
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