LEMON AND BLACK PEPPER RISOTTO

Lemon and Black Pepper Risotto image

Provided by triciaputvin

Categories Rice

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

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2 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
1/2 large onion, minced
1 cup arborio rice
1 1/2 cups chicken stock
1 cup parmesan cheese, finely grated
2 tablespoons butter
salt & fresh ground pepper
2 tablespoons lemon juice
1 tablespoon lemon zest
celery, leaf (optional for garnish)

Steps:

Bring chicken stock to boil in a 2 qt sauce pan over high heat. Reduce heat and keep at a bare simmer.
In another 2 quart saucepan, heat butter and oil and add onion, cooking until translucent. Add rice and stir to coat evenly with butter/oil mixture.
Slowly add hot stock to rice, 2/3 cup at a time, stirring constantly until rice absorbs the liquid, 4 to 5 minutes for each addition.
When all the liquid has been absorbed, pour risotto out onto a large baking sheet to stop the cooking and cool as quickly as possible. Refrigerate uncovered until cold. Can store in covered container up to 2 days before finishing.
Work with remaining ingredients. Bring stock to boil.
Place chilled risotto in 4 qt sauce pan over medium heat. Pour 1-1/2 cups boiling stock into risotto, stirring constantly with a wooden spoon. Continue cooking until rice is just barely tender.
Stir in cheese and butter, adjusting consistency with more stock if risotto becomes too thick.
Season salt and coarse pepper. Remove from heat and add lemon and zest. Serve with garnish of choice.

Nutrition Facts : Calories 510.3, Fat 27.5, SaturatedFat 13.1, Cholesterol 55.2, Sodium 975.7, Carbohydrate 47, Fiber 1.9, Sugar 3, Protein 17.9