Amalfistyle Risotto


  • 1 container chicken or vegetable stock (32 ounces)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 large shallots or 1 small onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 1/2 cups arborio rice
  • Salt and pepper
  • 1 cup dry white wine
  • 1 lemon, juiced and zested
  • 3 tablespoons butter, cut into small pieces
  • 1/2 cup grated Parmigiano Reggiano cheese (a couple of scant handfuls)
  • 1/2 cup fresh basil leaves, chopped, loosely packed
  • 1/4 cup fresh tarragon leaves, chopped, loosely packed

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