Lemon Risotto

source: "Patricia Wells Trattoria"

5 cups organic vegetable broth
sprig of fresh mint
sprig of fresh rosemary
sprig of fresh sage
grated zest of 1 lemon
4 tbsp butter, divided
1 tbsp olive oil
2 shallots, minced
sea salt, to tase
1½ cups arborio rice
3 tbsp fresh lemon juice
60g grated Parmesan cheese

• Bring the stock to a simmer.
   
• Stem the herbs. Combine with the zest, and chop finely. Set aside.
   
• In a heavy saucepan, combine 2 tbsp of butter with the oil and salt, and cook the shallots until soft and translucent, about 3 minutes. Add the rice, and stir for 1-2 minutes until eyes form.
   
• Add stock in 1/2 cup increments, and stir constantly until absorbed. About 25 minutes total.
   
• Remove from heat. Stir in remaining 2 tbsp of butter, the zest and herbs, lemon juice, and Parmesan. Let stand for 2 minutes for the flavors to combine. Season. Serve.

Serves 2-3

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