Name: Lemon Risotto
Yield: 6 first-course or 4 main-course Servings
Ingredients: 6 cups canned low-salt chicken broth; 3 1/2 tablespoons butter; 1 1/2 tablespoons olive oil; 2 large shallots, chopped; 2 cups arborio rice or medium-grain white rice; 1/4 cup dry white wine; 1 cup freshly grated Parmesan cheese (about 3 ounces); 2 tablespoons chopped fresh parsley; 2 tablespoons fresh lemon jucie; 4 teaspoons grated lemon peel

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