📖 Instructions

1. Gather your ingredients: Before starting, measure out all your ingredients. This will ensure a smooth and efficient cooking process. Having everything at your fingertips makes life so much easier!
2. Prepare the broth: In a saucepan, heat the vegetable broth over medium heat. Keep it at a gentle simmer throughout the cooking process. This warm broth is crucial for slowly releasing the starch from the Arborio rice, creating that signature creamy texture.
3. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and shallots and sauté for 2-3 minutes, until fragrant and softened. Be careful not to brown the garlic, as it can become bitter.
4. Toast the rice: Add the Arborio rice to the pot and stir constantly for 2-3 minutes, until the grains are lightly toasted and translucent around the edges. Toasting the rice helps to enhance its nutty flavor and prevents it from becoming mushy.
5. Deglaze with wine: Pour in the white wine and stir continuously until it is completely absorbed by the rice. This usually takes about 1-2 minutes. The wine adds acidity and depth of flavor to the risotto.
6. Add broth gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be fully absorbed by the rice before adding the next. This slow and patient process is what creates the creamy consistency of risotto.
7. Continue stirring: Continue adding broth, one ladleful at a time, stirring constantly, for about 20-25 minutes, or until the rice is cooked al dente—tender but still firm to the bite. Its crucial to stir, stir, stir!!
8. Incorporate lemon and Parmesan: Once the rice is cooked, remove the pot from the heat. Stir in the lemon zest, lemon juice, Parmesan cheese, and fresh parsley. The lemon brightens the flavors, while the Parmesan adds richness and creaminess.
9. Season to perfection: Season the risotto with salt and freshly ground black pepper to taste. Adjust the lemon juice and Parmesan cheese according to your preference.
10. Serve immediately: Serve the Lemon Garlic Risotto immediately, garnished with extra Parmesan cheese and fresh parsley, if desired. Risotto is best enjoyed fresh, as it can lose its creamy texture if left to sit for too long.