Lemon Risotto

This is pure creamy, lemony goodness!  It goes great alongside of chicken or fish dishes.  Last night I served it alongside of Chicken Saltimbocca.  I have also added peas, asparagus and/or shrimp to this recipe before before to make it a main dish.

Serves 4 
1 1/3 cup arborio rice
7 tablespoons butter
1/2 yellow onion, chopped
Juice of 2 lemons
Zest of 2 lemons
1 1/2 quarts of chicken or vegetable broth
1 cup creme fraiche
1/2 cup parmesan cheese, grated or shredded
1 tablespoon salt

Add the broth to a saucepan and bring to a simmer.

Add the butter to a heavy-bottomed sauce pan and brown the onion in the butter over medium heat (~5 minutes).  Add the rice and stir until the butter is pretty much completely absorbed into the rice.  Add the lemon juice, lemon zest and salt.  Stir until the liquid is absorbed.  Add a large ladle of broth to the rice mixture.  Stir occasionally until broth is absorbed, keeping the heat on medium-low.  Continue to add ladles of broth until the rice has cooked through and the broth is absorbed (note: you may not use all of the broth).  This requires tasting the rice as you go.  The risotto usually takes about 20 minutes to cook from the time you start introducing the broth, but it may take more/less time.  Remove from heat and stir in the creme fraiche. Serve the risotto garnished with parmesan cheese.

Additions:  If you want to add peas, asparagus and/or shrimp you should do so when the rice is almost completely cooked (~15 minutes).