SPRING RISOTTO WITH SHALLOTS AND LEMON
This risotto recipe is a masterpiece, a fresh musical overture for your palate - dining on this risotto is akin to hearing a symphony played by the world's greatest philharmonic, performed in a glorious baroque concert hall.
Provided by Shannon Cooks
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop shallots and celery finely.
- In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
- Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
- Add arborio rice and stir to coat rice with oil/butter.
- Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
- Add lemon zest and rosemary.
- Remove from heat and stir in the reserved bowl of cream and lemon juice.
- Add butter, pepper and salt and serve.
Nutrition Facts : Calories 608.7, Fat 25, SaturatedFat 13.8, Cholesterol 64.3, Sodium 223.2, Carbohydrate 84.6, Fiber 3.3, Sugar 0.8, Protein 10.5
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