SPRING RISOTTO WITH SHALLOTS AND LEMON

Spring Risotto With Shallots and Lemon image

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

Ingredients

2 tablespoons butter
3 shallots
2 sticks celery
1 tablespoon extra virgin olive oil
2 cups arborio rice
1 1/2-2 liters vegetable stock
1 lemon, zest of
1/4 cup lemon juice, freshly squuezed
1 teaspoon dried rosemary
6 tablespoons parmesan cheese, freshly grated
1/3 cup heavy cream
2 tablespoons butter
salt and pepper

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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