Lemon and Chive Risotto

Name: Lemon and Chive Risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 8 sprigs fresh thyme; Zest of 3 lemons (removed with a vegetable peeler); 3 large rinds Parmesan cheese; 1 bay leaf; 4 tablespoons olive oil; 1 shallot (chopped); 1 1/2 cups Carnaroli or Arborio rice; 1 1/2 teaspoons kosher salt; 1 cup dry white wine; 1/4 cup chopped chives; 1 cup freshly grated Parmesan cheese (optional)

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The secret to this risotto is the homemade lemon Parmesan broth that gets used to cook the rice (Use Arborio or Carnaroli rice for this recipe!). It has an incredibly savory, herby and bright flavor all at once.

This creamy risotto, with its bright and fresh flavor, is the perfect accompanying side dish to seafood or chicken.

Prep Time

10 minutes

Cook Time

45 minutes

Calories

554

Author:

Giada De Laurentiis

Ingredients

For The Broth:

8 sprigs fresh thyme
Zest of 3 lemons (removed with a vegetable peeler)
3 large rinds Parmesan cheese
1 bay leaf

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For The Risotto:

4 tablespoons olive oil
1 shallot (chopped)
1 1/2 cups Carnaroli or Arborio rice

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1 1/2 teaspoons kosher salt
1 cup dry white wine
1/4 cup chopped chives
1 cup freshly grated Parmesan cheese (optional)

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Instructions

This recipe originally appeared on Giada Entertains: Taste Of Capri Party.

For the lemon Parmesan broth:

Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.

For the risotto:

Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice, stirring often to coat the rice in the flavored oil, for 2 more minutes until lightly toasted. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.