Lemon Risotto

Directions

1. 1
   Bring the chicken stock or vegetable stock to a simmer in a saucepan over medium-low heat.
2. 2
   Heat olive oil and butter in a large saucepan over medium-low heat.
3. 3
   Add the onions and garlic; saute for 4-5 minutes until the onions become translucent.
4. 4
   Add the arborio rice and saute until nutty and fragrant, stirring frequently so it doesnt stick to the bottom of the pan, about 3-4 minutes.
5. 5
   Add the wine to the pan and cook until the wine reduces and absorbs into the rice, about 2 minutes.
6. 6
   Begin ladling in the warm stock, one ladle at a time, stirring frequently.
7. 7
   Allow most of the stock to absorb into the rice before adding additional stock.
8. 8
   Continue adding stock one ladle at a time until the rice is al dente, but not mushy, about 25-30 minutes.
9. 9
   Stir in the lemon zest, juice and Parmesan cheese.
10. 10
    Season with salt and pepper to taste.
11. 11
    Garnish with extra lemon zest and grated fresh Parmesan cheese.
12. 12
    Serve immediately.