Spring Risotto With Shallots and Lemon

Shannon W.'s Note:

This risotto recipe is a masterpiece, a fresh musical overture for your palate - dining on this risotto is akin to hearing a symphony played by the world's greatest philharmonic, performed in a glorious baroque concert hall.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 3 shallots
• 2 sticks celery
• 1 tablespoon extra virgin olive oil
• 2 cups arborio rice
• 1 1/2-2 liters vegetable stock
• 1 lemon, zest of
• 1/4 cup lemon juice, freshly squuezed
• 1 teaspoon dried rosemary
• 6 tablespoons parmesan cheese, freshly grated
• 1/3 cup heavy cream
• 2 tablespoons butter
• salt and pepper

Directions:

1. Chop shallots and celery finely.
2. In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
3. Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
4. Add arborio rice and stir to coat rice with oil/butter.
5. Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
6. Add lemon zest and rosemary.
7. Remove from heat and stir in the reserved bowl of cream and lemon juice.
8. Add butter, pepper and salt and serve.

Reviews

[Annacia]

I lightened this just a bit by not cooking the celery and shallots in butter but just softening them in water. The heavy cream became fat free evaporated milk and the only fat I used was about 1/2 to 1 a tsp of olive oil to replace the final butter. I love the lemon in this dish and, of course, whats risotto if you don't have the Parm. I don't think I'll add the rosemary next time as even the small amount came through quite strong. All in all it was a great side to the Souvaki Chicken that I will defiantly made again.