This dish requires a bit of patience, but it is pretty straight forward and incredibly delicious. 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 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 for sauteed pork chops or as a meal with a salad.