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3 1/2 - tablespoons butter
1 1/2 - tablespoons olive oil
1 - large shallot, finely chopped
1/4 - cup fennel, finely chopped
2 - cups Carnaroli rice or Arborio
1/4 - cup dry white wine
6 - cups chicken stock (homemade preferably)
1 - cup freshly grated parmesan reggiano
2 - tablespoons chopped fresh chives
2 - whole lemons, grated with a micro plane and then juiced
Bring stock to simmer in large saucepan over medium heat. Reduce heat to low.
Melt 1 1/2 tablespoons butter with the olive oil in heavy bottom large saucepan over a low to medium heat.
Firstly, add shallots and fennel then sauté lightly until tender and translucent, about four minutes.
Then add the risotto rice and stir using a wooden spoon for at least one minute until the rice in coated in the oil and butter.
Pour in the wine and half of the lemon juice. Stir until evaporated.
Add 1 1/2 cups hot broth, simmer until absorbed, stirring frequently.
Then pour in the remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and keep stirring frequently until rice is al dente and creamy.
Add in the Parmesan and remaining two tablespoons butter.
Lastly, add the lemon juice, and lemon zest. Stir in chives.
Season risotto with salt and pepper, then serve.