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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this wonderful recipe from my sister-in-law when I was last visiting her. Although, they say that you should make risotto fresh, this was dang good the next day. So what do experts know, eh??!! Ingredients:
8 cups chicken broth |
1 1/2 tablespoons butter |
1 1/2 tablespoons olive oil |
1 leek, finely chopped |
2 shallots, chopped |
1 1/2 cups arborio rice |
1/2 cup white wine |
2 lemons, zest of |
3 tablespoons fresh lemon juice |
1/2 cup parmesan cheese |
Directions:
1. Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
2. Heat the butter and olive in a large saucepan.
3. Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and sauté, stirring constantly, for 2 minutes.
4. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
5. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes.
6. Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
7. Cover and allow to stand for 3 minutes.
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