Lemon Risotto

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

Step-by-step instructions

1. 1

   Bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm.

2. 2

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

3. 3

   Add shallots to this and saute until tender, (3-5 minutes).

4. 4

   Add rice and stir for 1 minute.

5. 5

   Add wine and stir until evaporated, about 30 seconds.

6. 6

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

7. 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. 8

   You will use all the broth, and the key is to do this simmering slowly; it will take about 35-40 minutes.

9. 9

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

10. 10

    Stir in the parsley, lemon juice, and zest.

11. 11

    Season to taste with salt and pepper, and serve.