Lemon Risotto

By Tamipri

Ingredients

• 3 c. chicken stock
• 5 Tb. unsalted butter
• 3 Tb. extra-virgin olive oil
• 3 Tb. minced shallots
• 2 1/4 c. Arborio rice
• 1/2 c. fresh lemon juice
• 1/4 c. coarsely grated lemon zest
• 3/4 c. freshly grated Parmesan cheese, (plus shaved cheese for garnish)
• salt
• 1/4 c. minced fresh chervil, opt.

Details

Servings 6

Preparation

Step 1

In a saucepan over high heat, combine the chicken stock and 3 1/2 cups water and bring to a boil. Reduce the heat to low and maintain a simmer. In another saucepan over medium heat, melt 2 Tb. of the butter with the olive oil. Add the shallots and saute until translucent, 2-3 minutes. Add the rice and stir until it is opaque, about 3 minutes. Add about 3/4 cup of the simmering stock, adjust the heat to maintain a simmer, and cook, stirring, until most of the stock is absorbed, about 3 minutes. Continue adding the stock, about 3/4 cup at a time and stirring constantly, until all but about 1/2 cup of the stock has been used, the rice is nearly tender and still slightly firm in the center, and the mixture is creamy, 20-25 minutes.

Add the lemon juice to the remaining 1/2 cup stock and add the mixture, little by little, to the rice along with the remaining 3 Tb. butter, the lemon zest, and the grated Parmesan, always stirring constantly. Taste for salt and add as needed.

If desired, stir in the chervil. Transfer to a serving bowl, garnish with shavings of Parmesan, and serve at once.