Lemon Risotto
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INGREDIENTS 1 medium onion, chopped, 1/2 cup 1 clove garlic, minced 3 tablespoons extra-virgin olive oil 4 tablespoons butter, divided 1-1/2 cups Arborio rice 5 cups chicken broth 2 teaspoons finely shredded lemon peel* 1/4 cup grated Parmesan cheese In a large saucepan cook onion and garlic in hot olive oil and 2 tablespoons of the butter until onion is tender; add rice. Cook and stir over medium heat 2 to 3 minutes or until rice begins to brown. Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the warm broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 3 cups broth, 1/2 cup at a time, stirring constantly until broth has been absorbed. Stir in remaining broth and the lemon peel. Cook and stir until rice is slightly creamy and just tender. Stir in remaining butter and the cheese. Season with salt and pepper. Makes 6 servings *NOTE - If you are able to find Meyer lemons, use them in place of regular lemon. Meyer lemons are a cross between a lemon and an orange. They're sweeter and less acidic than regular lemons.