Lemon juice and peel offer a double punch of flavor!
INGREDIENTS
6 cups of low salt chicken broth
3 ½ tbsp butter
1 ½ tbsp olive oil
2 large shallots, chopped
2 cups Arborio rice or medium-grain white rice
¼ cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tbsp chopped fresh parsley
2 tbsp fresh lemon juice
4 tsp grated lemon peel
PREPARATION
- Bring broth to simmer in large suacepan over medium heat. Reduce heat to low; cover to keep warm.
- Melt 1 ½ tbsp butter with oil in heavy large suacepan over medium hat. 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 ½ cups hot broth; simmer until absorbed, stirring frequently.
- Add remaining broth ½ 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 tbsp butter. Stir in parsley, lemon juice, and lemon peel. Season risoto with salt and pepper.
- Transfer to bowl and serve.
