LEMON RISOTTO

"Light, creamy and full of flavor, this lemon risotto is sure to have your guest asking for seconds. Great with fish, grilled shrimp or chicken."

2 1/2 cup chicken broth
1 tbsp. butter, without salt
1 tbsp. olive oil
2 tbsp. finely chopped shallots
1 tbsp. lemon juice
1 tsp. lemon zest
3/4 cup Arborio rice
1 tbsp. brandy
2 tbsp. half and half
2 tbsp. cheese, parmesan, grated
2 tbsp. chives chopped

Bring the broth to a simmer in a saucepan on top of the stove.

Heat the butter and oil in heavy 2-quart saucepan over moderate heat. Add the shallots and saute for 1-2 minutes, until it begins to soften, careful not to brown it.

Add the rice to the saucepan, using a wooden spoon, stir for a minute, until all the grains are well coated. Add the lemon juice, lemon zest and brandy, stir until it is completely absorbed.

Add 1/2 cup hot broth and stir with a wooden spoon, including the sides and bottom of the pot. Continue to stir until almost all the broth has been absorbed. Add another 1/2 cup broth and repeat process as the broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely. Constant stirring is essential: this produces a creamy texture while retaining a soft "bite". Taste after 20 minutes.

The rice should be tender, but still firm and intact. It should be moist but not soupy or runny.

Add a final 1/4-cup broth. Turn off the heat and add the half-and-half, Parmesan and stir. Gently add the chives.

Servings: 4 (3/4 cup each)
Source: USA Rice Federation