by MamaLynn
MamaLynn's Notes:
Expand6 cups reduced sodium chicken broth Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 large shallot, finely chopped Ask a question about this ingredient
2 large garlic cloves, finely minced Ask a question about this ingredient
1 cup Arborio rice, rinsed Ask a question about this ingredient
1 cup green peas, fresh if available, frozen will work as well Ask a question about this ingredient
1/3 cup Parmigiano-Reggiano, grated Ask a question about this ingredient
4 tablespoons butter, unsalted (divided) Ask a question about this ingredient
2 teaspoons lemon zest, grated (more if desired) Ask a question about this ingredient
2 teaspoons fresh lemon juice Ask a question about this ingredient
salt and white pepper Ask a question about this ingredient
Bring broth and water to a simmer in a small saucepan.
Ask a question about this stepMelt 1 tablespoon butter in medium, heavy-bottomed saucepan over medium-low heat, add shallots and sauté until translucent, 3 – 5 minutes. Add garlic and sauté for about 1 minute, until soften and a pale golden. Add rice, stirring to coat.
Ask a question about this stepAdd ¼ cup (approximately 1 large ladle-full of broth to the rice mixture and allow to simmer while stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, about 20 minutes. (Reserve leftover broth mixture.)
Ask a question about this stepAdd peas and cook, stirring occasionally, 2 minutes.
Ask a question about this stepStir in cheese, remaining butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Serve warm. Top with additional cheese if desired.
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Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
