Lemon And Leek Risotto

Directions

1. 1
   Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
2. 2
   Heat the butter and olive in a large saucepan.
3. 3
   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.
4. 4
   Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
5. 5
   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.
6. 6
   Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
7. 7
   Cover and allow to stand for 3 minutes.