Video: Lemon Risotto

If you are already thinking about Valentine's Day, this is definitely a recipe that says "I'm so feeling you!" Yes, it requires a bit of patience, but good things come to those who wait. Risotto can be flavored with whatever you like. Try thyme instead of parsley, and stir in a bit of shrimp at the end if you'd like. Be sure to save the leftovers for Arancini or Rice Croquettes. Totally yummy.

6 cups diluted low or no salt chicken stock such as Kitchen Basics
3 tablespoon butter, divided
1 tablespoon extra virgin olive oil
1 large shallot, chopped
1 leek, white part only, minced                                                                                                                            
1-1/2 cups Aborio rice
1/2 cup dry white wine
1/2 cup grated Parmesean cheese
Juice of two lemons, about 2 tablespoons
Zest of 2 lemons, about 2 teaspoons
Salt and pepper to taste
2 tablespoons fresh chopped Italian parsley 

In medium sauce pan, bring stock to a low simmer.  Lower heat to simmer.  Meanwhile in dutch oven, heat half of the butter and all of the olive oil. Add shallots and leeks, cook until softened, about 4 minutes. Add rice, stir until lightly toasted, about 4 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, lemon juice and zest.  Season with salt and pepper to taste. Add parsley, serve immediately.  Delicious as a side dish or as a meal with a salad.

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