Lemon Risotto
Author/Submitted by:
Bon Appetit, May 2002
Servings: 6 Categories:
Italian
/
Rice
/
Side Dish
Ingredients: 6
cups
chicken broth 3 1/2
tablespoons
butter 1 1/2
tablespoons
olive oil 2
large
shallots,
chopped
2
cups
arborio rice,
or medium-grain white rice
1/4
cup
dry white wine 1
cup
parmesan cheese,
grated
2
tablespoons
chopped fresh parsley 2
tablespoons
fresh lemon juice 4
teaspoons
grated lemon peel
Directions:
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with 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 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.
Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
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