MY FAVORITE LEMON RISOTTO

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

Ingredients

• 6 cups (1.44 L) canned low-salt chicken broth
• 3 1/2 tablespoons (50 ml) butter
• 1 1/2 tablespoons (20 ml) olive oil
• 2 large shallots, chopped
• 2 cups (480 ml) arborio rice or medium-grain white rice
• 1/4 cup (60 ml) dry white wine
• 1 cup (240 ml) freshly grated Parmesan cheese (about 3 ounces (85 g))
• 2 tablespoons (30 ml) chopped fresh parsley
• 2 tablespoons (30 ml) fresh lemon juice
• 4 teaspoons (20 ml) grated lemon peel

Method

1. Bring the broth to a simmer in a large saucepan over medium heat. Reduce the heat to low and cover to keep warm.
2. Melt 1 1/2 tablespoons (20 ml) butter with the oil in a heavy large saucepan over medium heat. Add the shallots and sauté until tender, about 6 minutes.
3. Add the rice and stir for 1 minute. Add the wine and stir until evaporated, about 30 seconds.
4. Add 1 1/2 cups (360 ml) hot broth and simmer until absorbed, stirring frequently. Add the remaining broth 1/2 cup (120 ml) at a time, allowing the broth to be absorbed before adding more and stirring frequently, until the rice is creamy and tender, about 35 minutes.
5. Stir in the cheese and the remaining 2 tablespoons (30 ml) butter. Stir in the parsley, lemon juice, and lemon peel.
6. Season the risotto with salt and pepper. Transfer to a bowl and serve.