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Tuesday, May 11, 2010

Lemon Risotto with Parmesan

An excellent side dish to poached fish, lemon grilled shrimp, Lemon Scallops or Lemon Chicken Thighs. 

2 TB Butter
1 TB Olive Oil
1 medium Onion, chopped
5 1/2 cups Chicken or Vegetable Stock
2 cups Arborio or other Risotto Rice
3 tsp finely Grated Lemon Rind
1/2 cup Grated Parmesan Cheese or Parmesan Romano
2 TB Butter
Sea Salt and Freshly Cracked Black Pepper

Heat a large saucepan over medium heat. Add butter, oil and onion and cook for 6 - 8 minutes or until onion is softened and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer.

Add the rice and lemon rind to the onion mixture, stirring over medium heat for about 1 to 2 minutes or until the rice is almost translucent.

Slowly add the hot stock 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes). Stir in the parmesan, 2 TB butter, salt and pepper, then serve.

Serves 4.

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