Lemon Risotto

Directions

1. 1
   Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
2. 2
   Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.
3. 3
   Saute the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.
4. 4
   (If you mean translucent- it's 7 minutes.)
5. 5
   Add the rice to the onion mixture and saute, stirring constantly, for 2 minutes.
6. 6
   Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
7. 7
   Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.
8. 8
   This will take 25-30 minutes .
9. 9
   Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.
10. 10
    Cover and allow to stand for 3 minutes.
11. 11
    Sprinkle with the remaining cheese and serve.