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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine the chicken stock and 1 cup water and keep warm over low heat.

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  • In a large saucepan, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the shallots (or onion) and garlic and stir for 2 minutes. Stir in the rice for 1 minute; season with salt and pepper. Stir in the wine and lemon zest until it has absorbed into the rice. Begin adding the warm stock a few ladlefuls at a time, stirring vigorously with each addition, until the risotto is al dente, 18 minutes.

  • Stir the butter into the risotto to combine, then stir in the lemon juice. Stir in the cheese, basil and tarragon; season with salt and pepper. Serve immediately.

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