Creamy Lemon Risotto

Pair with: 2022 Odette Reserve Chardonnay, Napa Valley

   
• 4 cups chicken stock (or vegetable stock/water for a vegetarian option)
   
• 1 cup arborio rice
   
• 4 tablespoons butter
   
• 2 shallots, diced
   
• 2 cloves garlic, chopped
   
• ½ cup Chardonnay (Odette is best!)
   
• 1 Meyer lemon, fully zested and juiced
   
• ¾ cup parmesan cheese
   
• ¼ cup mascarpone cheese

   
1. In a large pot, heat the stock of your choice (or water) until it's almost boiling. Do not let it boil to prevent evaporation; it just needs to be hot. Keep it on low heat.
   
2. In a separate large skillet, toast the arborio rice over medium heat for about 2 minutes, stirring constantly to avoid burning.
   
3. Once toasted, add 2 tablespoons of butter and all the diced shallots. Sauté until the shallots are translucent.
   
4. Increase the heat to medium-high and pour in the Chardonnay. Cook until almost all the Chardonnay has evaporated.
   
5. Gradually add the hot stock or water in increments to cook the rice. Use a ladle or large spoon to add just enough stock to barely cover the rice. Stir continuously until the stock is fully absorbed.
   
6. Repeat this process until the risotto is al dente (about 15-20 minutes). The rice grains should be tender with a slight firmness and bite. The consistency should be creamy but not mushy.
   
7. Vigorously stir in the remaining 2 tablespoons of butter, lemon zest, lemon juice, parmesan cheese, and mascarpone cheese.
   
8. Season with salt to taste.
   
9. Garnish with a lemon wedge, parsley, and/or paprika.