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Lemon and Leek Risotto

8 cups chicken broth
1 12 tablespoons butter
1 12 tablespoons olive oil
1 leek, finely chopped
2 shallots, chopped
1 12 cups arborio rice
12 cup white wine
2 lemons, zest of
3 tablespoons fresh lemon juice
12 cup parmesan cheese


Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat. Heat the butter and olive in a large saucepan. Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and saute, stirring constantly, for 2 minutes. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes. Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese. Cover and allow to stand for 3 minutes.

Source: www.food.com