Lemon Risotto

Bring broth to simmer in large (deep) saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 2 tablespoons butter with oil in heavy large (skillet) saucepan over medium heat. Add shallots or onions and sauté until tender, about 6 minutes. Add minced garlic and saute another minute, being careful not to burn the garlic. Remove garlic and onion and reserve. Add rice to oil and butter; stir constantly for 7-10 minutes, until rice becomes translucent. Return the sautéed seasonings to the pot and stir in white wine that you have previously warmed (if it is cold you will shock the rice, which will flake on the outside and stay hard at the core). Once the wine has evaporated completely, add 1 & 1/2 cups of simmering broth; stir in the next before all the liquid is absorbed, because if the grains get too dry they will flake. 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. Cover the risotto, and turn off the flame. Let it sit, covered, for two to three minutes. Transfer to bowl and serve.

If you want a richer risotto, stir in a scant quarter cup of heavy cream in addition to the butter. Risotto that has had cream stirred into it called mantecato, and is remarkably smooth.