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  • 6 cups canned low-salt chicken broth

  • 3 1/2 tablespoons butter

  • 1 1/2 tablespoons olive oil

  • 2 large shallots, chopped

  • 2 cups arborio rice or medium-grain white rice

  • 1/4 cup dry white wine

  • 1 cup freshly grated Parmesan cheese (about 3 ounces)

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons fresh lemon jucie

  • 4 teaspoons grated lemon peel 


Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add 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, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.