Lemon Risotto

Directions

1. 1
   In large saucepan keep stock simmering at barely a whisper.
2. 2
   Stem the herbs. Combine herbs with lemon zest and finely chop all together. Set aside.
3. 3
   In large heavy bottom pan, melt 2 tablespoons of the butter add the tablespoon of evoo, the chopped shallots and a big pinch of kosher salt. Cook until shallots are soft and translucent... about 3 minutes. Don't let shallots brown.
4. 4
   Add the rice and stir to coat all grains with the butter and oil...about 1-2 minutes.
5. 5
   When rice becomes shiny start to add simmering stock one ladle at a time. Stir often and make sure risotto has absorbed the stock but always make sure there is a thin veil of stock covering rice. Continue adding stock and stirring until all stock has been used. Keep heat on medium low.
6. 6
   Rice should have a creamy porridge like consistency.
7. 7
   Remove pan from heat. Stir in remaining 2 tablespoons of butter, the herbs/lemon zest, lemon juice and Parmesan Reggiano. Mix, cover and let stand for 2 minutes. Check for seasoning using sea salt this time.
8. 8
   Transfer to warm shallow bowls and serve immediately with extra cheese.