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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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If you like lemon, you have to try this! It makes a great appetizer or side dish. Ingredients:
6 cups chicken stock |
1 tablespoon extra-virgin olive oil |
3 large shallots, chopped |
2 cloves garlic, finely chopped or grated |
1 cup arborio rice |
2 lemons zested and juiced |
1/2 cup white wine |
1/2 teaspoon sugar |
2 tablespoons butter, cut into small pieces |
3/4 cup grated parmigano reggiano |
2 tablespoons chopped mint leaves |
1/4 cup chopped basil |
1/4 cup cream |
salt and pepper to taste |
Directions:
1. In a large pot, heat the stock and 2 cups water over medium low heat.
2. In another large pot heat the extra-virgin olive oil over medium to medium-high heat.
3. Add the shallots and garlic to pan and saute to soften 3 to 4 minutes.
4. Stir in the rice and add the zest of 2 lemons.
5. Heat the rice for 1 to 2 minutes, then add the wine and cook until almost evaporated.
6. Add in the hot stock, a few ladles at a time, and stir until alomst completely absorbed.
7. Keep adding stock each time the stock is almost absorbed into the rice.
8. When the rice is cooked, about 18 to 20 minutes, sprinkle with a 1/2 teaspoon sugar, and stir in the butter, juice of 2 lemons,
9. the cheese, herbs, and cream.
10. Season with salt and pepper, to taste, Serve immediately.
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