Lemon Risotto

• Lemon Risotto
• 5 cups Chicken stock
• sprig of mint
• sprig of rosemary
• sprig of sage
• zest of one lemon
• 4 tablespoons unsalted butter
• 1 tablespoon virgin olive oil
• 2 minced shallots
• sea salt to taste
• 1 1/2 cups arborio or canoroli rice
• 3 tablespoons freshly squeezed lemon
• 1/2 cup freshly grated reggiano plus more for table
• N/A

1. In large saucepan keep stock simmering at barely a whisper.
2. Stem the herbs. Combine herbs with lemon zest and finely chop all together. Set aside.
3. In large heavy bottom pan, melt 2 tablespoons of the butter add the tablespoon of evoo, the chopped shallots and a big pinch of kosher salt. Cook until shallots are soft and translucent... about 3 minutes. Don't let shallots brown.
4. Add the rice and stir to coat all grains with the butter and oil...about 1-2 minutes.
5. When rice becomes shiny start to add simmering stock one ladle at a time. Stir often and make sure risotto has absorbed the stock but always make sure there is a thin veil of stock covering rice. Continue adding stock and stirring until all stock has been used. Keep heat on medium low.
6. Rice should have a creamy porridge like consistency.
7. Remove pan from heat. Stir in remaining 2 tablespoons of butter, the herbs/lemon zest, lemon juice and Parmesan Reggiano. Mix, cover and let stand for 2 minutes. Check for seasoning using sea salt this time.
8. Transfer to warm shallow bowls and serve immediately with extra cheese.

lemon risotto, chicken, mint, rosemary, sage, zest of one lemon, unsalted butter, virgin olive oil, shallots, salt, arborio, freshly squeezed lemon, n

Taken from food52.com/recipes/2450-lemon-risotto (may not work)