>From the Epicurious website...
Lemon juice and peel offer a double punch of flavor in this delicious dish.
Serve the risotto Italian-style as a first course, or American-style as a main
Servings: Makes 6 first-course or 4 main-course servings.
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
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.
Rhonda G in Missouri
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