Shelly's Recipe

WHITE WINE AND LEMON RISOTTO

Category: Rice/Risotto

1 1/2 cup Arborio or other short grain rice
2 tbsp olive oil
4 1/2 cup chicken broth
1/2 cup white wine
1 lemon
Salt and pepper to taste

Bring chicken broth to a simmer in a medium saucepan. Turn heat to low and cover to keep warm. Heat olive oil in a large saucepan over medium heat. Add onion and a sprinkling of salt, and saute until translucent and just starting to take on color. Add rice and saute until translucent, approximately 2 minutes. Add a ladleful of broth to the rice and stir until absorbed. Repeat until broth is gone. Over time, it will take longer and longer for the broth to be absorbed, and the rice will take on a creamy texture. Add wine; stir until absorbed.

At this point the rice grains should be swollen to several times their original size and tender to the bite. If not, continue cooking with water until the rice is done. Zest lemon; reserve for garnish. Squeeze the juice from lemon. Add to the risotto and stir until absorbed. Remove from heat. Season with salt and pepper to taste. Stir in lemon zest and serve immediately.