BAKED LEMON RISOTTO

BAKED LEMON RISOTTO image

Yield 4

Number Of Ingredients 11

2 tablespoons unsalted butter
1 large shallot, finely
2/3 cup arborio rice
1/4 cup white wine
1 tablespoon lemon juice
2 cups chicken stock, divided
2 tablespoon heavy cream
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh parsley
Salt and black pepper to taste

Steps:

Preheat oven to 400 F. Melt butter in the flower cocotte over medium heat. Add shallot and cook, stirring occasionally, for 2 - 3 minutes or until softened and translucent. Stir in rice and toss to coat. Add white wine and lemon juice, and stir until liquid is mostly absorbed, about 2 minutes. Add 1 1/2 cups of chicken stock and stir. Cover and bake 10 minutes. Remove lid and give the rice a good stir, then return to oven, uncovered. Bake an additional 10 minutes or until rice is tender. If risotto is too dry, add more chicken broth, a little at a time, until it reaches the desired consistency. It will thicken a bit more upon standing.) Stir in heavy cream, lemon zest and herbs. Season to taste with salt and pepper. Divide among serving bowls and enjoy