I have this lemon risotto recipe before, but I find that it is always good to occasionally go back to your old recipes and revisit them in order to see if there are any new ways to prep and/or tweak that recipe.
Lemon Risotto in a Lemon Cup (scoop out the insides of the lemon, cut off the top, and fill with risotto for a cute serving idea)
-2 cups chicken broth
-1/2 cup water
-1 medium shallot, chopped (or small onion)
-3 tablespoons butter, unsalted
-1 cup Arborio rice
-1 cup dry white wine
-1 lemon zested and juiced
-1/4 cup Parmesan cheese (optional, but the cheese help to give a more rich and creamy taste)
-2 tablespoons mascarpone cheese
-Salt and pepper to taste
In a medium saucepan, bring the chicken broth and water to a simmer and leave on low heat.
In another medium saucepan, melt 2 tablespoons of the butter. Add the shallot and saute for about 3 minutes. Pour the rice into the pan and mix in with the shallot until coated. Then, add the wine and simmer until the wine has almost fully reduced. Once the wine has reduced, add about a 1/2 cup of the broth. Simmer and stir until almost reduced (a few minutes). Continue adding about a 1/2 cup of the broth at a time, allowing to the broth reduce before adding more. Once all of the broth has been used, remove from heat and mix in the last tablespoon of butter, Parmesan cheese, mascarpone cheese, lemon zest and juice, and salt and pepper to taste. The rice mixture should be creamy but al dente.
Serve warm as a side dish to accompany any spring or summer dinner. Enjoy!
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