Meyer Lemon Risotto with Shrimp, Scallops and Mascarpone

INGREDIENTS

6 Ea. Meyer Lemons 
1 Cup Pure Olive Oil 
1 Ea. Small Yellow Onion
2 Cups Arborio Rice
2 Cups White Wine 
6 Oz. Small Shrimp  
6 Oz. Small Scallops  
4 Cups Stock (Chicken, Vegetable, or Clam Juice)  
1/2 Cup Grated Parmesan Cheese
1/4 Cup Mascarpone
Sea Salt (to taste)
White Pepper (to taste)
Garnish with Blanched Lemon Zest

METHOD

• Peel the rind from the lemons with a vegetable peeler or sharp paring knife.  Be careful not to peel any of the white pith from the lemon.
• Place the oil and lemon peel in a small sauce pot.  Bring to a simmer. 
• Lightly simmer the oil for 10 minutes.  Remove the pot from heat, and let cool to room temperature.
• Strain the oil.  Juice the peeled lemons and reserve the liquid.
• Small dice the yellow onion.  Using a heavy gauged bottom pot, add the lemon oil.
• Allow the oil to get hot and add the diced onion.  Sweat the onions until translucent.
• Add the Arborio rice to the pot.  Stir with a wooden spoon and allow the rice to lightly toast for five minutes.
• Add the white wine and bring to a simmer while stirring.  Allow the rice to completely absorb the wine while stirring the entire time.
• Add half of the neutral stock.  Chicken stock, fish stock, or clam juice may be used.  Bring the rice back to a simmer, constantly stirring.
• Allow the rice to absorb the stock completely.  Add the remaining stock and the seafood.
• Again, bring back to a simmer while stirring.  Allow the rice to absorb the stock.  This should be ample time for the seafood to cook.
• Test the rice and make sure it is cooked to your liking.  If too firm, add additional stock and repeat the process.
• Add two ounces of the lemon juice. Taste the rice, the lemon flavor should be apparent.
• Remove from heat and add the grated parmesan and mascarpone.  Stir to fully incorporate.
• Season with salt and white pepper to taste.

Serves 4

From the kitchens of the Walt Disney World Swan and Dolphin Resort