Lemon Risotto

I tasted this dish last weekend at a wedding shower.  The hostess, Tammy Clark presented this dish inside   lemons & it was so yummy.  I couldn't wait to make this for our moms on Mother's Day.  It is not a difficult dish to make, but it is time-intensive. So, I won't be making it frequently, but it's definitely worth the time & effort ocassionally.

LEMON RISOTTO

4 cups chicken broth
1/2 c fresh lemon juice

3 T unsalted butter
2 large shallots, diced
1 1/2c Arborio Rice
1/2 c dry white wine
1/2 c  and 2T grated Parmesan cheese
1/4 c mascarpone cheese
zest of 1/2 lemon
3/4 tsp kosher salt
3/4 tsp ground pepper
2T parsley
 

In a medium sauce pan, bring broth and 1/4 c of the lemon to a simmer

Set aside for later and keep hot over low heat.

In a different medium pan, melt 2T butter, add shallots and saute until tender- about 3 minutes
Add rice and stir until the rice is coated

Add wine and remaining 1/4c lemon

Simmer until the liquid is evaporated- about 3 minutes
Add broth 1/2 cup at a time, stirring and simmering each time until liquid is evaporated

Continue until all liquid from sauce pan #1 is in the rice- about 20 minutes

Remove from heat

Stir in 1 T butter, 1/2 c parmesan cheese, mascarpone cheese, lemon zest, salt and pepper

Spoon into bowls or hollowed out lemons

Sprinkle 2 T parmesean cheese and parsley across all servings (I topped mine with asparagus)