Provided by Chef Kathy Henning of the Nebraska Governor's Residence.
|Number of Servings:||4|
|Ingredients:||6 cups canned low-salt chicken broth
½ Tbsp butter
1 ½ Tbsp olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 oz)
2 Tbsp chopped fresh parsley
4 Tbsp grated lemon peel
|Directions:||Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 ½ Tbsp butter with oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 ½ cups hot broth; simmer until absorbed, stirring frequently.
Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 Tbsp butter. Stir in parsley, lemon juice and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.