Lemon Risotto Recipe | Cruise Scoop

Ingredients

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 cup finely chopped shallots
• 1 thyme sprig
• ½ cup dry white wine, preferably Northern Italian
• 1 cup Arborio rice
• 3 cups chicken stock, hot
• 1 cup shredded Parmigiano-Reggiano
• 1 cup fresh peas, blanched
• 3 tablespoons lemon zest
• 1 tablespoon minced preserved lemon (see recipe below)
• Kosher salt and freshly ground white pepper
• 6 unwaxed lemons
• 2/3 cup kosher salt
• 1 ¼ cups lemon juice, plus more as needed