Lemon Risotto

Directions

1. 1
   Pucker up!
2. 2
   This risotto is super-tangy but you'll still want to kiss it, it's so good.
3. 3
   In a large pot, heat the stock and 2 cups water over medium low heat.
4. 4
   In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat.
5. 5
   Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon.
6. 6
   Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated.
7. 7
   Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect.
8. 8
   Total cooking time will be about 18 minutes or so.
9. 9
   Keep adding stock each time the pan starts to become dry at the edges.
10. 10
    While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop.
11. 11
    Sprinkle with a 1/2 teaspoon sugar.
12. 12
    When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs.
13. 13
    Season with salt and pepper, to taste, and transfer to a serving bowl.
14. 14
    Serve immediately.