Lemon Risotto

More than most, this subtle dish relies on high quality ingredients.  The best cheese, butter, and rice available are a must. The chicken stock should be flavorful and low sodium.  College Inn makes one that works well, but homemade is even better/

6-7 cups low salt chicken stock (cut with 1 cup of water if canned)
4 tablespoons butter
1 1/2 tablespoons extra virgin olive oil
3 large shallots, chopped
2 cups aborio rice
1/3 cup dry white wine
3/4 cup grated Parmesean cheese
2 tablespoons fresh oregano or parsley
2 tablespoon fresh lemon juice
2 teaspoons lemon zest
salt and pepper to taste

In medium sauce pan, bring stock to a low simmer.  Lower heat and cover.  Meanwhile in dutch oven, heat half of the butter and all of the olive oil. Add shallots, cook until softened, about 6 minutes. Add rice, stir until lightly toasted, about 5 minutes. Pour in wine, stir until evaporated, about 1 minute.  Ladle in 1 cup of stock, simmer and stir until absorbed. Repeat this process until the rice is creamy and cooked al dente, about 30 minutes.  Add cheese, remaining butter, herbs, lemon juice and zest.  Season with salt and pepper to taste.  Delicious as a side dish for roasted chicken or as a meal with a salad.  Don’t forget the wine!

Comments

[chip]

this sounds really yummy. thanks!