LEMON RISOTTO

1 tablespoon butter

1 cup Arborio rice

2 tablespoons minced shallots

Zest of one lemon

1 quart chicken broth

In a medium saucepan over medium heat melt the butter and add the shallots. Cook the shallots until just translucent. Add the rice and lemon zest. Add enough chicken broth to cover the rice and continue to stir. Add more chicken broth as it is absorbed by the rice and continue to stir for about 15 to 20 minutes. Continue to add chicken broth until all the broth has been absorbed or until the rice is done.

Makes 4 servings.