Angel posted 02-10-99
Lemon Risotto
2 small shallots - choppped
2 tablespoons butter
1 tablespoon fresh mint - chopped
1 tablespoon fresh sage - chopped
1 1/2 teaspoons lemon zest - chopped finely
2 tablespoons fresh parsley - chopped
2 tablespoons lemon juice
1/4 cup Parmesan cheese - grated
1 cup aborio rice
1/2 cup white wine
4 cups hot chicken stock
1 cup defrosted peas - (opt.)
Melt butter and cook shallots until tender.
Add rice and coat with butter.
Add wine, stir and cook until nearly all absorbed.
Add 1 cup chicken stock and cook over medium heat until nearly all absorbed.
Add 1/2 cup of chicken stock at a time till all is used.
With last cup of stock add (optional) peas.
Take off heat and add herbs, lemon juice, lemon zest and cheese.
Stir, then let sit for 2 to 3 minutes.