Ingredients
Directions 8 steps | 35 Minutes
In a small pot, bring the chicken stock to a simmer. In a Dutch oven or a heavy-bottomed pot over medium heat, combine 1 tablespoon of butter with olive oil.
Once the butter melts, add the shallots and cook until softened, about 3-4 minutes.
Add the garlic cloves and cook until fragrant, about 1 minute.
Add the arborio rice and toast until the edges of the rice become translucent, about 2-3 minutes.
Add the white wine and cook until the rice has absorbed all the liquid.
Add one ladle full of the chicken broth and cook, gently stirring constantly, until the rice has absorbed the liquid. Repeat until the rice is cooked to al dente, but not crunchy. The rice may be done before all of the chicken broth is used.
Stir in the Parmesan cheese and the lemon zest. Season with salt and pepper.
Garnish with more Parmesan cheese and chopped parsley before serving. Enjoy!
Notes:
Interested in risotto? Check out our other delicious variations:
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