In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here’s what Geoffrey Zakarian’s daughter, Anna, had to say about this risotto dish: “Risotto is sort of our family tradition. It’s so creamy, it melts in my mouth.”
| Level: | Easy |
| Total: | 50 min |
| Active: | 45 min |
| Yield: | 3 to 4 servings |
Ingredients
- 6 cups chicken stock
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 Spanish onion, finely diced
- Kosher salt
- 1 cup arborio rice
- 1/2 cup dry white wine (or use chicken stock)
- 1 cup freshly grated parmesan cheese
- 2 tablespoons minced fresh chives, plus more for topping
- Grated zest of 1 lemon, plus 1 teaspoon juice
- Freshly ground pepper
Instructions
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 672 |
| Total Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 26 g |
| Cholesterol | 36 mg |
| Sodium | 1233 mg |
Reviews
Came out perfect!
So delicious! We loved everything about this dish.
Delicious and easy!
OMG! This was so easy and flavorful! We had it with bacon- wrapped scallops on top and roasted green beans on the side. Sunday dinner on a Monday!
This was fantastic! Served it with Chilean Sea bass (made with a dill caper sauce) and roasted asparagus. I have several different risotto recipes I typically make and this just jumped to the top of the list of favorites. I made it exactly as written. I had never added olive oil at the end before and let me tell you, don’t miss that step. It’s creamy, cheesy and full of lemon flavor.
Perfection! I usually make a different recipe, but this will now be my go-to. Thank you! Creamy, with perfect lemon and parmesan ratio. I added parsley at the end for freshness, since I didn’t have chives, and was still great.
So delicious!
I did it!!!!!
Amazing! This was my first risotto and it turned out fabulously. Followed the instructions to a tee … and I used the chicken stock in lieu of white wine. Very creamy and the lemon zest adds some additional flavor at the end! My family enjoyed it, too.
Very simple recipe with a lot of flavor. Love the zing of the lemon in this dish!