Hearty lemon Parmesan risotto

Instructions

1. Step 1Technique

   Toast rice in 2 tbsp butter and oil with shallot for 2 minutes until edges turn translucent.

   • 1½ cups Arborio rice
   • 1 shallot, minced
   • 3 tbsp unsalted butter
   • Zest and juice of 1 lemon
   • 3 tbsp olive oil
   • Kosher salt and black pepper
2. Step 2Technique

   Deglaze with wine; reduce until absorbed. Add stock one ladle at a time, stirring until creamy and al dente, about 28 minutes.

   • 6 cups vegetable stock, kept warm
   • ½ cup dry white wine
   • Zest and juice of 1 lemon
   • Kosher salt and black pepper
3. Step 3Technique

   Remove from heat; fold in remaining butter, Parmesan, lemon zest, and juice.

   • 3 tbsp unsalted butter
   • ¾ cup grated Parmesan
   • Zest and juice of 1 lemon
   • Kosher salt and black pepper
4. Step 4Technique

   Season assertively. Serve immediately in shallow bowls.