Easy instructions for how to make risotto at home so that it is creamy and tastes just like a restaurant. Made with arborio rice, parmesan cheese, lemon, broth and more.
Prep Time: 10minutes
Cook Time: 40minutes
Total Time: 50minutes
1 1/2cupsarborio rice
2tbsplemon peeldiced finely
Melt 3 tablespoons of the butter in a saucepan over medium heat.
Add the minced shallots and garlic. Saute for about 3-4 minutes, stirring often. The shallots should be soft.
Stir in the arborio rice. Let the rice heat and toast in the sauce pan for 3-4 minutes. Stir often while the rice is heated.
Add in the diced lemon peel and white wine. Lower heat to medium low. Let simmer, stirring often, until the white wine is absorbed into the rice.
Pour in 1/2 cup of the broth, and stir regularly until the broth is absorbed. Continue adding the broth, 1/2 cup at a time, until the rice is soft and tender. The exact amount of broth needed, will vary from as low as 5 cups to 6 cups, or perhaps even slightly more.
Once the arborio rice is tender, remove from the heat. Stir in the remaining 2 tablespoons butter, parmesan cheese, salt and pepper.