Lemon Risotto with Gouda

By KDHarmon

Ingredients

• 6 C chicken or vegetable stock
• 2 Tbl butter
• 1 Tbl olive oil
• 1 C onion, diced fine
• 2 C arborio
• 1/2 C dry white wine
• 1/2 C Gouda, grated
• 2 Tbl parsley, chopped
• 2 Tbl lemon juice
• 4 tsp lemon zest

Preparation

Step 1

Bring stock to simmer in large saucepan over medium heat. Reduce to low, cover and keep warm.

Melt 2 Tbl buttern with 2 Tbl olive oil in heavy, large saucepan over medium heat. Add onion and saute until tender, about 6 minutes. Add rice, stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1-1/2 cups hot broth, simmer until abosrbed, 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, then parsley, lemon juice and zest. Season to taste with salt and pepper.