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6 cups chicken broth
3 1/2 tbsp butter
1 1/2 tbsp olive oil
2 large shallots, chopped
2 cups arborio or carolina rice
1/4 cup dry white wine
1 cup freshly grated parmesan cheese (about 85 g)
2 tbsp freshly chopped parsley
2 tbsp fresh lemon juice
4 tsp grated lemon peel

Cooking process:
Bring broth to simmer in a large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tbsp butter withoil in heavy large saucepan over med heat. Add shallots and sauté till tender, about 6 mintues. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 C hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 C at a time, allowing broth to be absorbed, stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tbsp butter. Stir in parsley, lemon juice and peel. Season with salt and fresh pepper. Serve with thinly sliced lemons as garnish.

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