Laura's Lemon Risotto
By
Laura Spencer-Whitacre
@thebiscottigirl
1
. this is my families favorite way to eat rice. I have tweeked it over the years, to my families liking. I know it takes a bit of time, but well worth it. its amazing, Great with seafood. Hoping you will love this to. xoxoxo. blessings to you.xoxoxo
remember fresh is always best. but you can use what you like also.
remember fresh is always best. but you can use what you like also.
Ingredients
-
6 cchicken broth,
-
3 1/2 Tbspbutter
-
1 1/2 Tbspolive oil, extra virgin
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1 clovegarlic, crushed and chopped
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4green onions, chopped fine
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2 carborio rice
-
1/3 cdry white wine
-
1 Tbspparsley flakes
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1 cparmesan cheese, grated.
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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
