Lemon Risotto
I like to entertain on the weekends, enjoying the company of family and friends in my home, but, like everyone else, often, I’m pressed for time. I want to serve a home-cooked meal, but don’t want to spend a lot of time getting it from the kitchen to the table. For winter and spring months, one of my “”go-to”” dishes is risotto.
Easy to prepare and versatile, risotto is a perfect entrée or side dish offering. Paired with chicken, fish, or seafood, it’s a satisfying meal. Need a vegetarian option? No problem! Risotto can be served with asparagus, fresh peas, mushrooms and several other vegetables to round out the dish.
Don’t forget to finish the risotto with a grating of cheese like Parmesan or Asiago. If you prefer a creamier texture, you can stir in some Mascarpone or Boursin. Enjoy!
Lemon Risotto
- 6 cup. chicken stock
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 large shallots, chopped
- 2 cups arborio rice or medium-grain white rice
- 1/4 cup dry white wine
- 2cup freshly grated Parmesan cheese (about 3 ounces)
- 3 tablespoons chopped fresh parsley
- 3 tablespoons fresh lemon juice
- 4 teaspoons grated lemon peel
Method
- 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 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.
