LEMON HERB RISOTTO

By BobD

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 shallots, minced
• 1 1/2 cup arborio rice
• 1 cup dry white wine
• 4 to 5 cups hot chicken stock
• Coarse sea salt and freshly ground pepper to taste
• 1 tablespoon grated lemon peel
• 1 teaspoon chopped thyme
• Juice of 1 large lemon
• 2 tablespoons basil leaves, snipped
• 1/2 cup freshly grated Parmesan, plus more to pass at table.

Details

Servings 4
Adapted from query.nytimes.com

Preparation

Step 1

Melt two tablespoons butter with olive oil in large skillet. Add shallots and soften, stirring quickly. Add rice and saute, stirring, for three to four minutes, until grains are well coated with butter, glistening and semitranslucent. Add wine and bring to boil, stirring continually.

Add a half-cup of hot stock to rice. Simmer until it has been absorbed, stirring continually. Add remaining stock a half-cup at a time until rice is al dente but creamy. Season with salt and pepper.

Off heat, stir in remaining butter, lemon peel, thyme, lemon juice and basil. Stir in cheese, correct seasoning & serve.