Lemon Risotto

prep time:: 10 min
total time:: 45 min

Makes 6 servings

This recipe will always remind me of Mackenzie... she helped me make dinner one night and stood at the stove making this risotto herself.

ingredients

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

directions

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 sauté 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.

Wild Mushroom and Red Wine Risotto

1
Make the risotto as directed, substituting red wine for the white wine and omitting the lemon juice, lemon peel and butter.
2
In a skillet, cook 1 mined shallot and 1 pound sliced wild mushrooms in 3 1/2 tablespoons butter over moderately high heat. Stir the wild mushrooms into the risotto and serve.

Creamy Seafood Risotto

1
Make the risotto as directed, substituting 3 cups clam juice and 3 cups water for the stock; omit the lemon juice, lemon peel, butter and cheese.
2
In a skillet, cook 1 minced shallot in 1 tablespoon butter. Add 1/2 pound each of chopped cooked shrimp and lump crabmeat; cook until hot. Scrape into the risotto, fold in 1 cup mascarpone and serve.

Source: Tami