"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lemon Risotto Recipe

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This recipe for Lemon Risotto, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Mauldin

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. sea salt
2 cups arborio rice
7 - 8 cups chicken or vegetable broth, heated
2 shallots, minced
1 stick butter, divided
2 tbl. olive oil
Juice and zest of 1 lemon
1/2 cup white wine
Handful of grated parmesan cheese
Italian flat-leaf parsley, minced

Directions:
Directions:
Saute the shallots in the olive oil and 4 tbl. of the butter until softened. Add rice and salt and stir for several minutes until each grain is fully coated. Add several ladlefuls of hot chicken or vegetable broth. Stir for awhile until liquid is mostly absorbed. Continue this over a 20 - 30 minute period of time until only a small amount of liquid remains. After the first 10 - 15 minutes add the lemon juice, lemon zest, and wine. Stir to incorporate, then continue adding broth as it absorbs. Finally, before serving, add remaining liquid, then the remaining 1/2 stick butter and the grated parmesan. Put lid on pan to melt butter and retain heat. Stir just before serving; sprinkle with minced parsley.

Personal Notes:
Personal Notes:
I couldn't count how many times I've made this over the years. It's so simple but so satisying that it's worth committing the recipe to memory. Then when you're at a friend's house you can impress them with your culinary prowess.

 

 

 

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