Lemony Risotto

April 10, 2019

INGREDIENTS

• 4 Tbs. Butter Infused Olive Oil
• 3 Tbsp. shallots, minced
• 1 ½ cups short-grain Italian Arborio rice
• ½ cup dry white wine
• 6 cups chicken broth
• 1 Tbs. lemon zest
• 2 Tbs. freshly-squeezed lemon juice
• 1 cup grated Parmesan cheese
• sea salt and pepper to taste

DIRECTIONS

Heat olive oil in a dutch oven. Add shallots and stir constantly, cooking until translucent, about 3 minutes. Add the rice, continuing to cook and stir until the rice is lightly toasted. Pour the wine into the pan to deglaze it, scraping the bottom to remove any rice that may have stuck when toasting. Add broth, one cup at a time, stirring constantly, making sure each cup has been absorbed before adding the next. Contiune to cook and stir until rice is al dente, then stir in the lemon zest and juice. Season with sea salt and pepper. Top with parmesean to serve.

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