- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- 1 c. Arborio Rice
- 2 large Lemons
- 2 c. Chicken Stock + 2 c. Water
- 2 Shallots, finely diced
- 3 Garlic Cloves, minced
- 1/4 c. Italian Parsley, finely chopped
- 1/2 c. Dry White Wine
- 2 tbsp. Olive Oil
- 1/2 c. Parmesan Cheese, grated + extra for serving
- 2 tbsp. Butter
- Salt & Black Pepper (to taste)
Zest 1 lemon, then peel remaining fruit, section, and finely dice. Juice remaining lemon, and a set aside. Bring water and stock to a boil in a large pot. Heat olive oil in a large saute pan until hot, then add shallots and cook. When shallots are becoming translucent, add garlic and lemon zest, cooking until fragrant.
Stir in rice and cook 1 to 2 minutes, then stir in wine and reduce. Add about 2 ladles of hot stock and stir for a further minute. Cooking on medium-low to prevent burning, continue adding stock and stirring each time liquid begins to reduce at edges of pan until rice is tender and creamy (about 18 minutes). Stir in parmesan, chopped lemon, lemon juice, butter, and parsley. Season to taste with salt and pepper before serving.