Parmesan
Risotto
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Heat a large skillet over medium heat, then add the olive oil, butter, and shallots.
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Cook until the shallots are translucent. Stir in the garlic, lemon zest, salt and pepper.
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Cook just until the garlic becomes fragrant, about 30 seconds.
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Pour the rice into the pan, and stir to coat.
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Add white wine, and cook over low-medium heat until the rice soaks up all of the wine.
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Add 1 cup of chicken broth, and stir constantly for about 5 minutes or until the rice fully soaks up the broth.
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Repeat the process by adding 1 cup of chicken broth at a time until all the broth has been used and the rice is fully cooked through.
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Stir in the parmesan cheese until fully melted.
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Serve with freshly minced parsley for garnish and lemon slices if desired.
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For more recipes, check out More Than Meat and Potatoes!
For more recipes, check out More Than Meat and Potatoes!
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