The Best Risotto of 2012

Brian received an "America's Test Kitchen" cookbook for Christmas, and I've been trying new recipes for several days now.  Tonight's dinner, however, blew us away.  In addition to a ribeye steak from the free-range cow we got through Ryan and Kelly, we had a modified risotto recipe that Brian averred he would marry if he wasn't already married.  The beauty of the risotto is that it combines the bright, creamy flavors of my favorite Giada recipe, without the exhausting constant attention (a real bonus in light of the kids, who seem to reject the idea of me stirring anything for 40 minutes straight).

Hands-Free Lemon Risotto: A Brain-Child of Giada, America's Test Kitchen, and Me
4-6 servings (depending on how much you love it)

2 1/2 cups of low sodium chicken broth
3/4 cup of water
2 Tbsp butter
1 shallot, finely chopped
1/2 tsp kosher salt
1 medium garlic clove, minced through a garlic press
1 cup arborio rice
1/2 cup of dry white wine (I used Charles Shaw Sauvignon Blanc from Trader Joe's - $4 a bottle)
1/2 cup grated parmesan cheese
1/2 lemon, grated and juiced
1/4 cup ricotta (or marscarpone) cheese
1 tsp parsley

1.  Combine chicken broth and water in a medium saucepan.  Bring to boil, then reduce heat to low, just to keep warm.

2.  Melt 1 Tbsp. butter in Dutch oven over medium heat (the Dutch oven is essential in order to make this a "hands-free" risotto, as opposed to the kind you have to stir constantly).  Add shallot and salt, and cook until translucent, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add arborio rice and toast until ends are translucent, about 3 minutes.

3.  Add wine.  Cook until almost entirely absorbed, stirring occasionally, about 3 minutes.  Add 2 1/2 cups of broth-water mixture to rice.  Stir, then cover and simmer on medium low heat for about 16-19 minutes, until almost all liquid is absorbed and rice is al dente.

4.  Add 3/8 cup of broth-water mixture and cook, stirring constantly, until liquid is almost absorbed and rice is creamy.  Stir in parmesan and remove from heat.  Sit, covered, for 5 minutes.

5.  Stir in ricotta, lemon zest and juice, parsley, and remaining tablespoon of butter (although I forgot the butter tonight, so clearly it's not that necessary).

6.  Enjoy.