Lemon Risotto

(I like mine less soupy than most people.)


this recipe is from Bon Appetit magazine. I copied it here from Epicurious.

The recipe said it would make 4 main course servings, but I halved the recipe, added some chopped asparagus and a little cooked chicken, and got three very substantial servings. It took a lot longer than 35 minutes for the rice to absorb all the broth, and I ended up adding about 3.5 or maybe even four cups rather than the 3 called for (since I halved the recipe.) I think this would be great with fish or shrimp. I also want to try it with fresh spring peas.

Ingredients:
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
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Directions:
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 wine and stir until evaporated, about 30 seconds. 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.