Lemon Parmesan Risotto

Summer is here! My definition summer starting means the exact day the Italians simultaneously start wearing shorts and stop giving my bare legs the evil eye. I am convinced there is a conspiracy at work- and if you're wondering, the day is May 18th. So shorts and summer dresses are out, which means white wine and lemons are in- hence this super simple and fresh recipe for lemon, parmesan, and white wine risotto!

Start by heating six cups of chicken broth in a pot, reduce heat to simmer and cover.

I'm lucky enough to be using some incredible homemade olive oil from my friend Pasquale's family. It brings every dish I use it in to a new level. I don't know how I'll ever go back!

Start with some finely chopped onions or shallots. I prefer shallots but both are good- and my shallots disappeared. I'm convinced one of my roommates stole them.

Sauté with 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil for about six minutes, until tender. Then add the rice, stirring for about a minute. Add wine and stir until evaporated, around 30 seconds.

Add 1 1/2 cups hot chicken broth. Simmer until absorbed, stirring frequently. As it is cooking, juice two lemons and zest the peels.

Add remaining broth 1/2 cup at a time, letting the rice absorb the broth before adding more. Stir frequently and cook until the rice is creamy and tender.

 I substituted at least another cup of wine for broth (I have no idea how much, only babies use measuring cups for wine).

As your risotto is doing it's thing, grate up some fresh parmesan. I may have gone a little overboard, but I think the same rule applies to both cheese and wine: there's no such thing as too much.

Chop up a bunch of fresh parsley.

Add parsley, lemon juice, and lemon zest.

Then add your parmesan cheese and the rest of your butter. Stir until it combines into a gooey cheesy lemony dream.

Serve topped with fresh parsley

And the rest of your bottle of wine. I found a new favorite- a Soave from the Veneto region. Sweet and dry and just as good both in and out of the risotto.

Enjoy!

Lemon Parmesan Risotto 
(serves 4)

Ingredients

6 cups low salt chicken broth
3 1/2 Tbsps butter
1 1/2 Tbsps olive oil
2 large shallots, chopped
2 cups arborio rice
1/4 - 1 cup dry white wine (I used a Soave)
1 cup freshly grated Parmesan cheese
2 Tbsps chopped fresh parsley
2 1/2 Tbsps fresh squeezed lemon juice
4 Tbsps grated lemon peel

Instructions

1. Start by heating six cups of chicken broth in a pot, reduce heat to simmer and cover.

2. Start with some finely chopped onions or shallots. I prefer shallots but both are good- and my shallots disappeared.

3. Sauté with 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil for about six minutes, until tender. Then add the rice, stirring for about a minute. Add wine (anywhere from 1/4 cup to who knows? I substituted wine for about a cup of the broth) and stir until evaporated, around 30 seconds.

4. Add 1 1/2 cups hot chicken broth. Simmer until absorbed, stirring frequently. As it is cooking, juice two lemons and zest the peels.

5. Add remaining broth 1/2 cup at a time, letting the rice absorb the broth before adding more. Stir frequently and cook until the rice is creamy and tender.

6. Add parsley, lemon juice, lemon zest, parmesan, and remaining 2 tablespoons of butter. Stir until combined and smooth.

7. Serve immediately, topped with fresh parsley and accompanied by the rest of your white wine.