Lemon Risotto
Source of Recipe
Bon App�tit, May 2002
List of Ingredients
◦ 6 cups canned low-sodium chicken broth
◦ 3 � tablespoons butter
◦ 1 � tablespoons olive oil
◦ 2 large shallots, chopped
◦ 2 cups arborio rice or medium-grain white rice
◦ � cup dry white wine
◦ 1 cup freshly grated Parmesan cheese (about 3 ounces)
◦ 2 tablespoons chopped fresh parsley
◦ 2 tablespoons fresh lemon juice
◦ 4 teaspoons grated lemon peel
Recipe
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
Melt 1 � tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and saut� until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 � cups broth; simmer until absorbed, stirring frequently. Add remaining broth, � 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 4 to 6 servings
|
|