Lemon Risotto

Directions

1. 1
   Bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm.
2. 2
   Melt 1 1/2 TBS butter with the olive oil in a large heavy sauce pan over medium heat.
3. 3
   Add shallots to this and saute until tender, (3-5 minutes).
4. 4
   Add rice and stir for 1 minute.
5. 5
   Add wine and stir until evaporated, about 30 seconds.
6. 6
   Add 1 1/2 cups hot broth, and simmer until absorbed, stirring frequently to prevent sticking.
7. 7
   Ladle in the remaining broth, 1/2 cup at a time, allowing broth to be absorbed before adding more, and stirring frequently until rice is creamy and tender.
8. 8
   You will use all the broth, and the key is to do this simmering slowly; it will take about 35-40 minutes.
9. 9
   When all the broth has been absorbed, stir in the cheese and remaining 2 TBS butter.
10. 10
    Stir in the parsley, lemon juice, and zest.
11. 11
    Season to taste with salt and pepper, and serve.