My friend, San, mentioned this recipe from epicurious and it just sounded so good. Creamy, lemony, all words that peaked my interest. But the constant attention I'd have to give it, just wasn't sure. Eh, I should try, how bad could it be? I managed to get around the constant stirring by adding a bit more broth at one time so I was able to do something else and not have to constantly stir. Have to say, though, I was getting antsy, kept tasting, nope, still crunchy after 20 minutes, taste, nope still crunchy after 30 minutes. Then finally after what seemed like an hour, but it wasn't crunchy any more, the risotto was perfect. Creamy, lemony, just like I thought it would be!
Keep adding broth and stirring and taste it, until it's done, it may take more broth, and more time than the recipe says. But it's worth it in the end.Lemon Risotto
Source: Bon Appétit, May 2002
6 cups canned low-salt chicken broth (I needed more)
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
grated zest AND juice from one lemon
In a large saucepan, bring broth to simmer over medium heat. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir for about a 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 40 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon zest. Season risotto with salt and pepper. Transfer to bowl and serve.