LEMON RISSOTTO

Lemon Risotto

Bon Appétit  | May 2002

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Lemon Risotto

 ingredients

Lemon,  Parmesan, Rice,  White Wine

yield: Makes 6 first-course or 4 main-course servings

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course.

iIngredients

·        6 cups canned low-salt 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 freshly grated Parmesan cheese (about 3 ounces)

·        2 tablespoons chopped fresh parsley

·        2 tablespoons fresh lemon juice

·        4 teaspoons grated lemon peel

preparation

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 sauté 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.

Read More http://www.epicurious.com/recipes/food/views/Lemon-Risotto-106451#ixzz2QBRFhHuW