Description

You can make restaurant quality lemon risotto in your own home with this recipe. It's a creamy, delicious somewhat fancy side dish that takes just a little effort and time.

Ingredients

• 2 T. good quality olive oil
• 2 T. butter
• 3 T. shallots, minced (yellow or white onion can be substituted)
• 1 1/2 c. arborio rice
• 1/2 c. dry white wine, (Sauvignon blanc, pinot gridio, pinot gris or pinot blanc)
• 6 c. hot chicken broth or stock (vegetable broth or stock can be substituted)
• 1 T. lemon zest
• 2 T. freshly squeezed lemon juice
• 1 c. freshly grated Parmesan cheese

Steps

1. Heat chicken broth in a pot over medium heat.
2. Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots; cook, stirring occasionally, until translucent, about 1-3 minutes.
3. Add the rice; stir until the rice is coated. Cook 2 minutes, stirring frequently, to lightly toast the rice.