Lemon Risotto

Directions

1. 1
   In a medium saucepan, bring the broth to a simmer over medium heat.
2. 2
   Reduce the heat to low and keep the broth at a bare simmer.
3. 3
   In a large, heavy saucepan, heat the butter and oil over medium heat.
4. 4
   When the butter has melted, add the onions and saute until translucent, about 6 to 8 minutes.
5. 5
   Add the rice and coat with the mixture stirring constantly with a wooden spoon.
6. 6
   Add the vodka, stirring constantly until the rice absorbs the liquid, about 3 minutes.
7. 7
   Add the lemon juice and continue stirring until the liquid is absorbed.
8. 8
   Add the broth, a ladle at a time, stirring constantly.
9. 9
   Continue adding until you reach a point where the liquid is absorbed and the rice is creamy and al dente, about 25 minutes.
10. 10
    Fold in the lemon zest and 1/2 cup of the Parmesan cheese.
11. 11
    Season with salt and pepper.
12. 12
    Serve immediately, accompanied by the remaining 1/2 cup of Parmesan cheese.