Lemon Risotto

Photo: flickr user Monica Arellano-Ongpin

Ingredients

6 cups canned low-salt chicken broth

tablespoon butter

tablespoon olive oil

2 lrgs shallots chopped

2 cups arborio rice

(or medium-grain white rice)

cup dry white wine

1 cup freshly-grated Parmesan cheese (abt 3 oz)

2 tablespoons chopped fresh parsley

2 tablespoons fresh lemon juice

4 teaspoons grated lemon peel

Salt to taste

Freshly-ground black pepper to taste

Preparation

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 saute 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.

This recipe yields 6 first-course or 4 main-course servings.

Comments: 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 course.