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Prep 35min
Total35min
Servings8
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Ingredients
1
carton (32 oz) Progresso™ chicken broth
1
cup water
1/2
teaspoon salt
2
tablespoons butter
1
tablespoon olive oil
2
cups uncooked Arborio rice or medium-grain rice
2/3
cup dry white wine or chicken broth
1/2
cup grated Parmesan cheese
1
tablespoon finely shredded lemon peel
1
tablespoon fresh lemon juice
2
tablespoons finely chopped fresh parsley leaves
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Steps
1
In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
2
In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
3
Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.
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Why it Works: Through Thick and Thin
Think of risotto as savory rice pudding. Rice pudding achieves its texture as the rice cooks and releases starch to thicken the surrounding milk. Unlike rice pudding, risotto is characterized by slightly firm rice. Because the rice does not cook through, there is not enough time for the starch to thicken the broth. Several techniques are used to solve this problem. Short-grain rice (usually Italian Arborio or Carnaroli) is used for its greater amount of surface starch. And the rice is constantly stirred as it cooks in broth. The friction of each grain hitting its neighbor pushes more starch into the surrounding liquid. For that reason, broth is added a little at a time; if it was added all at once, you would lose the friction and the creamy consistency.
To make this creamy lemon risotto a meal, try mixing in your favorite protein like chicken or pork, or serve with veggies like broccoli and green beans.
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