Servings = 8
Time = 1 hr
Ingredients
1 shallot (or small onion)
2 Tbs olive oil
1 c uncooked arborio rice
3 c chicken broth (or vegetable broth)
1/2 tsp salt
1/4 tsp pepper
1 tsp dried thyme
1-2 Tbs lemon juice
Directions
Dice the shallot. Heat olive oil in a large sauce pan over medium heat. Saute shallot until softened; add rice and cook for 1 minute, stirring a couple times. Add 2 cups of the chicken broth, and the salt and pepper. Bring to boil, stirring frequently. Reduce heat and simmer for 20 minutes, uncovered, stirring occassionally. Add 1/2 c broth, stir and simmer for 10 minutes. Add thyme. Add the last 1/2 c broth, stir and simmer for 10-20 minutes or until desired consistency. Add 1 tablespoon lemon juice, taste and add more lemon juice if desired.
Notes: Risotto should be creamy. Frequent stirring and adding the liquid in stages will create a good consistency. This is a nice side dish for chicken or salmon and asparagus. Or add sliced mushrooms when you add the thyme and serve as a main dish.
