How to Make
Lemon Risotto

1. Bring broth to simmer in a large saucepan over medium heat. Reduce heat to low, cover to keep warm. Melt 1 1⁄2 tbsp butter and oil in a heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice and stir for 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1⁄2 cups hot broth, simmer until absolved, 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.
2. Stir in cheese and the remaining 2 tbsp of butter. Stir in parsley, lemon juice and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.