Lemon Risotto
- Ethnicity: Italian
- Base: Other
- Course: Side Dish
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Light, creamy and full of flavor, this lemon risotto is sure to have your guest asking for seconds. Great with fish, grilled shrimp or chicken.
Ingredients:
| Amount | Ingredient |
|---|---|
| 1 1/4 c | chicken broth |
| 1 T | butter, without salt |
| 1 T | olive oil |
| 2 T | shallots, finely chopped |
| 1 T | fresh lemon juice |
| 1 t | lemon zest |
| 3/4 c | California Calrose rice |
| 1 T | brandy |
| 2 T | half and half |
| 2 T | freshly grated Parmesan cheese |
| 2 T | chives, chopped |
Directions:
1| Bring the broth to a simmer in a saucepan on top of the stove.
2| Heat the butter and oil in heavy 2-quart saucepan over moderate heat. Add the shallots and sauté for 1-2 minutes, until it begins to soften, careful not to brown it.
3| Add the rice to the saucepan, using a wooden spoon, stir for a minute, until all the grains are well coated. Add the lemon juice, lemon zest and brandy, stir until it is completely absorbed.
4| Add 1/2-cup hot broth and stir with a wooden spoon, including the sides and bottom of the pot. Continue to stir until almost all the broth has been absorbed. Add another 1/2 cup broth and repeat process as the broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely. Constant stirring is essential: this produces a creamy texture while retaining a soft "bite". Taste after 20 minutes.
5| The rice should be tender, but still firm and intact. It should be moist but not soupy or runny. Add a final 1/4-cup broth. Turn off the heat and add the half-and-half, Parmesan and stir. Gently add the chives.