Lemon Risotto Cups

By shauna

Ingredients

• 2 Tbsp. Butter
• 1 Shallot, diced
• 1/2 tsp. Salt
• Freshly Ground Black Pepper
• 1 C. Arborio Rice
• 3/4 C. White Wine
• 1/2 C. Parmesan Cheese
• 4 Lemons
• Zest of 1 Lemon
• Juice of 1/2 a Lemon
• 11/2 Tbsp. Mascarpone Cheese

Details

Servings 4

Preparation

Step 1

Heat butter in skillet. ( Northern italian dishes always begin with butter rather than olive oil ). Add diced shallot & saute; season with salt & freshly ground black pepper. Add arborio rice to skillet & toast for approx. 1 min. Add white wine to skillet over med-high heat to evaporate wine, along with salt & freshly ground black pepper. Lower heat to med. & begin adding low-sodium chicken stock 1/2 C. at a time to flavor the rice, adding more as the rice absorbs it. Meanwhile, grate the parmesan cheese. Cut 1/4-in. off the bottom of the lemons, just so lemons will sit upright in a stable position. Cut 1-in. off lemon tops with a paring knife. Cut around perimeter of lemon & use a spoon to hollow out lemons. Once rice appears plump, ( approx. 20 min. ) turn heat off, add zest of lemon, lemon juice, salt & freshly ground black pepper. Add mascarpone cheese & parmesan cheese. Stir to mix ingredients, then spoon mixture into hollowed lemons, top with more parmesan & serve.