Food Network: Risotto in a Lemon Cup

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Risotto in a Lemon Cup
Recipe courtesy Giada De Laurentiis

Ingredients
2 cups low-sodium chicken broth
2 tablespoons butter, plus 1 tablespoon
1 large shallot, diced
1 cup Arborio rice
1/2 cup dry white wine
2 tablespoons grated Parmesan, plus 2 tablespoons
2 tablespoons mascarpone cheese
1/2 a lemon, zested amd juiced
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 lemons, for serving

Instructions
In a medium saucepan bring the broth and 1/2 cup water
to a simmer. Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat.
Add the shallot and saute until tender but not brown, about 3 minutes. Add the
rice and stir to coat with the butter. Add the wine and simmer until the wine has
almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth
and stir until almost completely absorbed, about 2 minutes. Continue cooking the
rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each
addition of the broth to absorb before adding the next, until the rice is tender
but still firm to the bite and the mixture is creamy, about 20 minutes. Remove

from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of
Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.
To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own.
Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the
lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the
tops with the remaining 2 tablespoons of Parmesan. Serve immediately.