Lemon Risotto

Last night while we had some massive precipitation, we made lemon risotto.  This recipe came from the wonderful Smitten Kitchen.  The key to good risotto and patience and keeping your broth warm.  This risotto turned out very creamy and delicious.  We added some peas because I felt it need some more substance.  I wish we had some scallops to top it off with, but maybe next time.  This dinner was coupled with watching The Time Traveler's Wife by candlelight.  It was a great evening and a perfect meal. 

Lemon Risotto
Adapted from Bon Appetit, May 2002
Makes 6 first-course or 4 main-course servings.
6 cups canned low-salt chicken broth homemade vegetable 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 ( we used a Meyer lemon)
4 teaspoons grated lemon peel

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 saute 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.

Enjoy.