Risotto Bianco with Fried Capers

Instructions

1. Pour chicken broth into a saucepan and bring to a simmer.
2. Set a skillet over medium-high heat, add oil and allow to heat through. Add capers and fry in hot oil for 2 to 3 minutes or until they start to puff a little and turn crispy. Remove from pan and set aside. Carefully wipe out pan using a paper towel and tongs.
3. Using the same skillet, reduce heat to medium and add butter, shallots, garlic and sprigs of thyme. Stir and cook for 1 to 2 minutes, just to soften shallots.
4. Add rice and stir through butter to coat rice. Add wine. Stir and cook until wine evaporates. Reduce heat to medium low. Add warm stock about 1 cup at a time. Stir and cook, adding broth as the rice begins to absorb the liquid each time.
5. Add warm broth about 1 cup at a time. Stir and cook, adding stock as the rice begins to absorb the liquid each time.
6. Simmer for 30 to 35 minutes just until rice is tender but not mushy and has a loose, moist texture. Adjust seasoning with salt and pepper.
7. Remove from heat and stir through lemon zest. Top with fried capers and chopped parsley if desired.