Lemon Risotto

Directions

1. 1
   In a medium saucepan, heat the stock and 2 cups of water over medium-low heat.
2. 2
   In a risotto pot or large skillet with a rounded bottom, heat the EVOO over medium to medium-high heat.
3. 3
   Add the onions and garlic to the risotto pot and saute to soften for 3 to 4 minutes.
4. 4
   Stir in the rice and add the zest of the lemon, then heat the rice for 1 to 2 minutes before adding the wine and cooking to evaporate.
5. 5
   A few ladles at a time, add the warm stock and stir for a minute each time to develop the starch (this will make the risotto creamy).
6. 6
   Keep adding stock each time the pan starts to become dry at the edges.
7. 7
   The total cooking time will be 18 minutes or so.
8. 8
   When the rice is cooked to al dente, season with salt and pepper, and stir in the butter, lemon juice, cheese, and herbs.
9. 9
   Garnish with lemon zest and herbs.
10. 10
    Serve immediately.