Lemon Risotto

Recipe by FlemishMinx
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm.
  • Melt 1 1/2 TBS butter with the olive oil in a large heavy sauce pan over medium heat.
  • Add shallots to this and saute until tender, (3-5 minutes).
  • Add rice and stir for 1 minute.
  • Add wine and stir until evaporated, about 30 seconds.
  • Add 1 1/2 cups hot broth, and simmer until absorbed, stirring frequently to prevent sticking.
  • Ladle in the 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.
  • You will use all the broth, and the key is to do this simmering slowly; it will take about 35-40 minutes.
  • When all the broth has been absorbed, stir in the cheese and remaining 2 TBS butter.
  • Stir in the parsley, lemon juice, and zest.
  • Season to taste with salt and pepper, and serve.
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