Lemon Risotto

czwartek, 30 stycznia 2014

Lemon Risotto

Time: 55 mins

Ingredients

  • 6 cups chicken broth
  • 3 1/2 tablespoons butter, divided
  • 1 1/2 tablespoons olive oil
  • 2 large shallots, finely minced
  • 2 cups arborio rice
  • 1/4 cup dry white wine
  • 1 cup parmesan cheese, freshly grated
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons lemon zest, finely minced
  • salt and pepper, to taste

Directions

  • 1 Bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm.
  • 2 Melt 1 1/2 TBS butter with the olive oil in a large heavy sauce pan over medium heat.
  • 3 Add shallots to this and saute until tender, (3-5 minutes).
  • 4 Add rice and stir for 1 minute.
  • 5 Add wine and stir until evaporated, about 30 seconds.
  • 6 Add 1 1/2 cups hot broth, and simmer until absorbed, stirring frequently to prevent sticking.
  • 7 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.
  • 8 You will use all the broth, and the key is to do this simmering slowly; it will take about 35-40 minutes.
  • 9 When all the broth has been absorbed, stir in the cheese and remaining 2 TBS butter.
  • 10 Stir in the parsley, lemon juice, and zest.
  • 11 Season to taste with salt and pepper, and serve.

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