1. 2514600-685800Hilary’s Lemon Risotto<br />6 c. chicken broth <br />(better to either make your own <br />chicken broth or to buy the carton <br />from SuperMosheva, because if you use <br />the chicken soup powder to make the broth, the risotto comes out too salty)<br />3 1/2 Tbsp. butter1 1/2 Tbsp. olive oil2 large shallots, chopped2 cups Arborio or risotto rice or medium grain white rice1/4 cup dry white wine1 cup freshly grated parmesan cheese2 Tbsp. fresh chopped parsley2 Tbsp fresh lemon juice4 tsp. grated lemon peelBring broth to simmer in large saucepan over medium heatReduce heat to low, cover.Melt 1 1/2 Tbsp. butter with oil in heavy large saucepan over medium heatAdd shallots and sautee until tender (about 6 minutes)Add rice, stir for one minuteAdd wine. 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 absorbedbefore adding more, and stirring frequently until rice is creamy andtender (about 35 minutes.)Stir in cheese and remaining 2 Tbsp. butterStir in parsley, lemon juice, and lemon peel.Season with salt and pepper.<br />