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Lemon Risotto Recipe


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     Lemon Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None

4 cups College Hill low-sodium chicken broth
1/2 cup freshly squeezed lemon juice (from about 3 lemons)
3 Tablespoons unsalted butter
2 large shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated parmesean cheese, plus 2 Tablespoons
1/4 cup mascarpone cheese
Zest of 1/2 lemon
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 Tablespoons freshly chopped flat-leaf parsley

In a medium saucepan; bring the broth and 1/4 cup of lemon juice to a simmer. Cover the broth and keep hot over a low heat. In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and remaining 1/4 cup of lemon juice and simmer until it has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of the butter, 1/2 cup of the Parmesan, garnish with parsley and serve.

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