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Lemon-Rosemary Risotto with Crumbled Feta
from the kitchen of Sharmagne Leland-St. John

2 Tablespoons good quality olive oil
¾ cup shallots, finely chopped
1 cup Arborio Risotto
¾ cup pinot grigio, at room temperature
4 ½ cups chicken or vegetable broth
1 large lemon for juice and zesting
2 Tablespoons large leaf rosemary
5 tablespoons heavy cream
1 cup feta cheese crumbled
Kalamata olives, (pitted) for garnish

Assemble all of your ingredients first because once
you start the rice you need to keep stirring. Bring
the broth to a boil then turn down heat to simmer.
Chop the shallots and set aside. Zest the entire
lemon into the heavy cream. Juice the lemon.
Chop the rosemary and crumble the feta. Set
within easy reach.

In a large saucepan heat the olive oil over medium
heat. Add the shallots and sauté for 4 minutes or
until the shallots are softened. Add the rice and stir
for an additional 4 minutes or until each grain is well
coated with oil and is translucent with a white dot in
the center. Add the wine and stir constantly until it
is totally absorbed. Add the lemon juice, again
stirring until, it is completely absorbed.

Add the simmering broth one ladle at a time
stirring constantly after each addition. Wait until
the broth is completely absorbed, but never allow the
rice to become dry on top. Continue adding the broth
for about 20 minutes.

When the rice is al dente (almost tender to the bite but
slightly firm in the center) and looks creamy, remove
from the heat and stir in the lemon zest- cream infusion,
the rosemary, and the crumbled feta. Toss gently to
combine, add a few olives per bowl, and serve
immediately.

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