Lemon Risotto...

lemon risotto

Risotto is a little time consuming...but well worth it...it is so creamy....this Risotto would be great with a nice piece of salmon or other fish....it has that clean lemony taste...I guarantee you will love it!

Lemon Risotto

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 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel


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 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.

prep your onion, I used walla walla sweet onions...which were great...any mild onion will do....

melt the butter in a heavy bottom saucepan...

until translucent....add the rice....

and saute a few minutes...

then slowly start the procedure of adding the chicken stock and letting it cook down and absorb....

grate the lemon peel and squeeze the lemon for juice....

just before serving add the Parmesan cheese, parsley and the lemon juice and peel....

such a beautiful color....

Cheers to Happy  !!