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Makes 4 Servings
2 Cups Arborio Rice
1 Tbsp Olive Oil
2 Large Shallots, Minced
1 Large Lemon
1 Tsp Citrus Sea Salt
4 Cups Chicken Stock
1 Cup Good Dry White Wine
1 Cup Freshly Grated Parmesan
The first step is to remove the lemon peel, chop it, the juice the lemon and set aside.
Now gather the rest of your ingredients. having everything ready to go is really important when you have to keep stirring.
And of course the wonderful Citrus Sea Salt
Next we want to add the olive oil to a large sauce pan and heat to medium heat.
Add Shallots and sauté till translucent.
Next add the rice and the lemon peel and sauté will the rice starts turning opaque, about 5 minutes.
Now add 1/4 of the wine, stir frequently until wine is absorbed. Next add 1 cup of the broth and stir until it is absorbed.
Add the Citrus Sea Salt
If your spatula leaves a trail the liquid is absorbed.
Repeat this process until rice is al dente and lusciously creamy.
Now add the lemon juice.
Stir in the butter
Add the parmesan and stir again.