Spring Risotto With Shallots And Lemon

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 chop shallots and celery finely.
• 2 in a small bowl, combine lemon juice, cream, and parmesan. set aside.
• 3 heat oil and 2 t butter in a large skillet. add shallots and celery and cook until softened.
• 4 add arborio rice and stir to coat rice with oil/butter.
• 5 pour 1 cup of stock into the pan. stir until completely absorbed. repeat until risotto is creamy and tender.
• 6 add lemon zest and rosemary.
• 7 remove from heat and stir in the reserved bowl of cream and lemon juice.
• 8 add butter, pepper and salt and serve.