Laura's Lemon Risotto
remember fresh is always best. but you can use what you like also.
6 cchicken broth,
3 1/2 Tbspbutter
1 1/2 Tbspolive oil, extra virgin
1 clovegarlic, crushed and chopped
4green onions, chopped fine
2 carborio rice
1/3 cdry white wine
1 Tbspparsley flakes
1 cparmesan cheese, grated.
2 Tbsplemon juice, fresh
4 tspgrated lemon peel
How to Make Laura's Lemon Risotto
- Bring broth to a simmer over medium heat. Reduce to low, cover to keep warm.
Melt 1 1/2 Tbsp. butter with oil in heavy saucepan over medium heat.
Add garlic and saute for a minute or so then add onions,. Saute until tender crisp. about 3-4 minutes.
- Add Rice; stir 1 minute or so. Add wine and stir until evaporated, about 30 seconds.
Add remaining broth 1/2 cup at a time. Allow 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 tbsp. butter.
Stir in parsley, lemon juice and lemon peel.
Season Risotto with salt and pepper.
Watch it disappear.
its even good cold... please enjoy. xoxoxo laura