Lemon Risotto

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Lemony, but not over-powering. In my opinion, the perfect accompaniment to simply-prepared grilled fish, especially salmon.

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Steps

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Bring the broth to a simmer in a saucepan over medium heat.

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Reduce heat to low and cover to keep warm.

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Melt 1 1 / 2 tbs butter with the olive oil in a large heavy sauce pan over medium heat.

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Add shallots to this and saute until tender ,.

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Add rice and stir for 1 minute.

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Add wine and stir until evaporated , about 30 seconds.

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Add 1 1 / 2 cups hot broth , and simmer until absorbed , stirring frequently to prevent sticking.

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Ladle in the 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.

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You will use all the broth , and the key is to do this simmering slowly.

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It will take about 35-40 minutes.

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When all the broth has been absorbed , stir in the cheese and remaining 2 tbs butter.

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Stir in the parsley , lemon juice , and zest.

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Season to taste with salt and pepper , and serve.

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Ingredients

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chicken broth, butter, olive oil, shallots, arborio rice, dry white wine, parmesan cheese, fresh parsley, fresh lemon juice, lemon zest, salt and pepper