lemon risotto

Name: Lemon Risotto
Prep time: 10 min
Cook time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 6 cup(s) chicken stock; 5 tablespoon(s) butter; 1 tablespoon(s) olive oil; 2 medium shallots minced; 4 clove(s) garlic minced; 1 1/2 cup(s) arborio rice; 1 cup(s) vodka; 3/4 cup(s) lemon juice; - zest of 1 lemon; 1 cup(s) shredded parmesan cheese; - salt to taste

10 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Sep 22, 2016

Best creamy lemony rice.Love it.

Rate

prep time 10 Min

cook time 35 Min

method Stove Top

yield 6 serving(s)

Ingredients

6 cups chicken stock
5 tablespoons butter
1 tablespoon olive oil
2 medium shallots minced
4 cloves garlic minced
1 1/2 cups arborio rice
1 cup vodka
3/4 cup lemon juice
- zest of 1 lemon
1 cup shredded parmesan cheese
- salt to taste

How To Make lemon risotto

Step 1

place the chicken stock in a large pot and warm it on low.

Step 2

In a large saucepan heat the butter and oil together until butter is melted. add the shallots and garlic and cook about 6 minutes. Add the rice and stir until slightly browned. Add the vodka and stir until all is absorbed. Add the lemon juice and let most evaporate. Add the broth one ladle at a time stirring constantly.
Step 3

Continue ladling in the broth and stirring until rice is creamy and al dente. About 25 minutes. Fold in the lemon zest and Parmesan cheese. Season with salt to taste.
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