recipe credit: Giada’s Kitchen Cookbook page 121
4 entree servings or 8 side dish or appetizer servings
- 4 cups low-sodium chicken broth
- 1/2 cup freshly squeezed lemon juice
- 3 tablespoons unsalted butter
- 2 large shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan, plus 2 tablespoons
- 1/4 cup mascarpone cheese
- Zest of half a lemon
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped flat leaf parsely
- 6 lemons, for serving
In a medium saucepan bring the broth and 1/4 cup lemon juice to a simmer. Cover the broth and keep hot over low heat.
In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and remaining 1/4 cup of lemon juice and simmer until it has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 1/2 cup of Parmesan, mascarpone cheese, the lemon zest, and the salt and pepper.
To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan and garnish with the parsley. Serve immediately.