Denece's Lemon Risotto
4 Tbsp olive oil
1 small onion, finely chopped
1/2 cup flat leaf parsley, chopped (or 2 tsp dried)
1/4 cup unsalted butter (I used salted)
2 cups Arborio rice
4-6 cups hot chicken broth (I used 4)
1/2 cup dry white wine like Chardonnay
1 large lemon, peeled and chopped
salt and pepper to taste
1/2 cup shredded parmesan cheese
1/2 cup cream, optional (oh yes, I used it!)
Saute onion in olive oil, stirring occasionally, until onion is tender. Add butter to mixture. When butter is melted, stir in rice and cook for 2 minutes, stirring until all the grains glisten. Add wine and stir until absorbed (if you don't want to use wine, you can leave it out and just start with the broth). Add hot broth one cup at a time and stire after each addition until the broth is absorbed. Continue adding broth until the rice is creamy, but still firm to the bite (approximately 20 minutes). Stir in the lemon, parsley and parmesan cheese. Add salt and pepper to taste (I used 1/8 tsp pepper and 1/4 tsp salt). Finish with cream, if using. Serve immediately.
*Note: you can use leftover risotto, pat together with some grated parmesan cheese into a patty, and roll in bread or panko crumbs. Fry with oil or bake till crisp. These are yumm-o!!