LEMON RISOTTO The lemon and peel offer vibrant summer flavors. Serve the risotto Italian-style as a first course, or American-style as a accompaniment to fish or chicken Servings: Makes 6 first-course or 4 main-course servings. Ingredients 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 juice 4 teaspoons grated lemon peel Preparation 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. HOME - ABOUT US - MENU - WINE LIST - EVENTS - RECIPES 916-354-2600 stonehousepizza@sbcglobal.net ©StoneHouse Bistro & Winebar