3ozMarscapone cheeseabout 1/3 of an 8 oz container
salt and fresh cracked black pepper
Heat the chicken stock and water in a saucepan on the stove. It should be hot but not boiling.
Heat the olive oil in a heavy bottomed pot. Sauce the shallots on low to medium heat for about 5 minutes. Do not let them brown.
Add the rice to the pot and stir to coat. Toast the rice for a minute, stirring constantly.
Turn the heat to medium and add in the wine or Sherry and let it sizzle down, stirring constantly.
Add in the lemon juice, and when it has been incorporated add in the first ladle of hot stock. If your ladle is small, add two ladles at a time. Stir until each addition of stock has been absorbed into the rice, and the sauce is thick, before you add another. The risotto should be at a constant low simmer.
Keep adding the stock and stirring. You may not need all the stock. Taste the rice after about 20 to 25 minutes of cooking. When the rice is tender, stop adding stock, you may not need all of it.
Turn off the heat and add the cheeses. Mix well to melt and combine the cheese into the risotto.
Add salt and pepper to your taste.
Serve with a garnish of lemon zest and parsley
https://theviewfromgreatisland.com/minimal-monday-meyer-lemon-risotto/ February 4, 2013