Lemon Risotto

This risotto showcases bright lemon flavors—just remember to keep stirring!

1½ cups Arborio rice
8 tablespoons butter
4 cups warm chicken stock
½ cup white wine
½ shallot, finely chopped
1 tablespoon chopped garlic (if desired)
1¼ cups grated Grana-style cheese
Juice and zest of 1 lemon
2 tablespoons chopped parsley
½ cup preserved Meyer lemons (see recipe), drained and chopped

1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the garlic and shallot until soft but not brown.

2. Turn the heat up and add the Arborio rice. Stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.

3. Stir in the remaining butter and grated Grana-style cheese until melted. Stir in the lemon juice and lemon zest and season liberally with salt and pepper to taste. Top each serving with preserved lemons and parsley, then serve immediately.

Variation: This risotto is wonderful topped with radishes sautéed in butter with garlic, spinach, kale and pea shoots!

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