lemon risotto

Sure, there really is no reason for me to have a Costco membership. I mean, yeah the samples are nice and I do enjoy the novelty of seeing a freezer completely devoted to waffles, but come on, I live alone. I do not need 36 toaster pastries and yet, I just love a bargain! I can't pass them up! Which is why I now have a 5lb bag of lemons and a case of broth. Necessary? Maybe not. But under what other circumstance would I be searching the internet for savory lemon recipes, find this one for lemon risotto, and then realize I have all the ingredients already? I didn't really see it coming, but this recipe got a 'this is so awesome' fist pump after I tried it. Super good.

Now if anyone has a recipe that uses up a lot of pears, let me know.

Lemon Risotto

Bon Appétit | May 2002

Ingredients

6 cups low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped (I used one yellow onion)
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.