I made this risotto on Sunday night and have been eating the leftovers for lunch and dinner all week. It is delicious re-heated with a crisp salad right on top (with fresh lemon vinaigrette). I also mixed in the leftover garlic butter roasted mushrooms into the risotto – and the capers and garlic added an amazing kick. The original recipe only called for only 6 cups of chicken broth and I needed around 8 cups.

Lemon Risotto from Bon Appetit 2002 

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.