Traditionally served as a first course in Italy, risotto also works well as an accompaniment to a main course. Serve it in a warmed serving dish and spoon it onto warmed side plates.
- 1 large leek, white part only, well washed and cut into 1/2-inch dice
- 1 tablespoon plus 1 teaspoon unsalted butter
- 1 cup Arborio rice
- 2 cups Vegetable Stock (http://www.wholeliving.com/130756/vegetable-stock), or low-sodium canned
- Kosher salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons chopped chives
- Sweat the leek in 2 teaspoons of butter over low heat in a tightly covered straight-sided saute pan for 6 minutes, stirring once or twice.
- Add the rice and raise the heat to medium, stirring often for 3 minutes. Add 1 cup of stock, season lightly with salt and pepper, and stir until all of the liquid has been absorbed.
- Add the remaining broth, 1/2 cup at a time, stirring constantly after each addition. When all of the liquid is absorbed, add the zest and continue to cook for about 10 minutes more, until the rice is al dente.
- Stir in the lemon juice. Season well with salt and pepper, add the chives, stir in the remaining 2 teaspoons of butter until it melts, and serve hot.
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