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Lemon Risotto Recipe

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This recipe for Lemon Risotto, by , is from The Young Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Megan Young

Category:
Category:

Ingredients:  
Ingredients:  
1 large carton of chicken stock
Cheese rinds
2 Tsp. olive oil
1 large shallot, finely chopped
2 cups Arborio rice
dry white wine
1 cup grated Parmesan or other hard Italian cheese (greuyere is good too)
1 large lemon

Directions:
Directions:
Heat the chicken stock in a saucepan until simmering. Add the cheese rinds and continue to simmer.

Meanwhile, in a pan with deep sides or Dutch oven, heat olive oil. Cook shallot in oil over medium heat until translucent. Add dry rice and toast rice for two minutes over medium high heat. Once rice is toasted, pour wine over the rice and allow it to cook off. Return heat to medium and start adding broth a little bit at a time, stirring constantly until broth is absorbed. Make sure cheese rinds do not end up in the rice. Once rice is cooked to your desired texture, discard remaining broth and cheese rinds. Add cheese and juice and zest from the lemon. Add salt and paper to taste.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
There are two tricks to risotto. The first one is obvious: stir constantly, and if you think you have stirred enough, stir more. The second I learned from Aunt Beck... save all your good hard cheese rinds! You can keep them in a plastic bag in the freezer. They add great flavor to the broth and your finished product.

This dish can be a side or a main. For a main dish, consider topping it with herbs and shrimp, or stirring in some asparagus when you add the cheese and lemon, or both.

 

 

 

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