Parmesan Risotto

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 cups chicken broth
• 2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 6 garlic cloves, minced
• 2 medium shallots, minced
• 2 cups arborio rice
• 1 cup dry wine
• 1 lemon, zest of
• 1 cup freshly grated parmesan cheese, plus more for garnish
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground pepper
• chopped parsley (to garnish)

Recipe

• 1 heat chicken broth in a medium saucepan. keep hot during preparation.
• 2 heat the butter and oil in a large, heavy saucepan over medium heat. add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. do not brown.
• 3 add the rice, and stir to coat. cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
• 4 add the wine, and stir constantly until it has evaporated, about 2 minutes.
• 5 add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). cook until rice is tender but still firm in the center (a total of 20-25 minutes).
• 6 remove pan from heat, and stir in 2 t lemon zest, 1/4 c parmesan cheese, salt & pepper. add some of the remaining stock a little at a time to reach the desired consistency. serve immediately, garnished with parmesan cheese and parsley.