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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Creamy Lemon Risotto Recipe

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This recipe for Creamy Lemon Risotto is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups chicken broth
3 1⁄2 tablespoons butter, divided
1 1⁄2 tablespoons olive oil
2 large shallots, finely minced
2 cups arborio rice
1⁄4 cup dry white wine
1 cup parmesan cheese, freshly grated
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice
4 teaspoons lemon zest, finely minced
salt and pepper, to taste
Directions:
Directions:
Bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm.
Melt 1 1/2 TBS butter with the olive oil in a large heavy sauce pan over medium heat.
Add shallots to this and saute until tender, (3-5 minutes).
Add rice and stir for 1 minute.
Add wine and stir until evaporated, about 30 seconds.
Add 1 1/2 cups hot broth, and simmer until absorbed, stirring frequently to prevent sticking.
Ladle in the 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.
You will use all the broth, and the key is to do this simmering slowly; it will take about 35-40 minutes.
When all the broth has been absorbed, stir in the cheese and remaining 2 TBS butter.
Stir in the parsley, lemon juice, and zest.
Season to taste with salt and pepper, and serve.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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