Lemon Risotto

Directions

1. 1
   In a medium saucepan, bring the stock to a simmer over medium heat.
2. 2
   Reduce the heat as low as possible to keep the stock warm until you are ready to use it.
3. 3
   In a large, heavy-bottomed, nonreactive skillet at least 10 inches wide, heat the butter and olive oil over medium heat.
4. 4
   Add the onion and the salt.
5. 5
   Saute for 8 to 10 minutes, stirring frequently, until the onion has softened.
6. 6
   Add the rice to the skillet and cook for 3 minutes, stirring frequently to coat the rice with oil.
7. 7
   Add the white wine and cook for 2 to 3 minutes, stirring frequently, until the wine is almost absorbed.
8. 8
   Ladle 1 1/2 to 2 cups of the hot stock over the rice.
9. 9
   Stir frequently until all of the liquid is absorbed and your stirring spoon leaves a trail showing where it ran across the bottom of the pot.
10. 10
    Ladle in another 1 1/2 cups of liquid and stir until it is absorbed.
11. 11
    Continue adding stock until the rice grains are al dente, about 30 minutes total.
12. 12
    (You might not use all the stock.)
13. 13
    If you prefer a softer risotto, add more stock until it has the desired consistency.
14. 14
    Stir in the Parmesan, parsley, lemon zest, and lemon juice.
15. 15
    Taste for seasoning and add salt and pepper as needed.
16. 16
    Serve immediately.