Lemon Risotto

Directions

1. 1
   Bring the stock to a simmer in a saucepan; keep it warm over low heat.
2. 2
   Heat the oil and 2 tablespoons butter in a pot; add in the onion and saute over medium heat until translucent, about 5 minutes.
3. 3
   Using a wooden spoon, stir in the rice and cook 1 minute.
4. 4
   Add in the wine and cook just until the alcohol aroma fades, 1-2 minutes.
5. 5
   Add 1/2 cup of the warm stock and cook/stir until the rice absorbs the liquid.
6. 6
   Continue adding stock in 1/2 cup increments, stirring.
7. 7
   After about 15 minutes, stir in the lemon zest and sage.
8. 8
   Continue adding stock in 1/2 cup increments, stirring until the rice is creamy and soft but still a bit al dente, about 10 minutes more (add hot water if you run out of stock).
9. 9
   Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1-2 minutes.
10. 10
    Remove pot from the heat and vigorously stir in the remaining 1 tablespoon butter and 1/4 cup cheese.
11. 11
    Add salt and pepper to taste.
12. 12
    Stir in the heavy cream.
13. 13
    Divide the risotto among individual soup bowls; serve immediately with more grated cheese passed around the table.