Risotto al Limone

Ingredients

Salt

to taste

Black pepper

to taste

Parmesan cheese

1 cup, freshly grated, plus extra for garnish

Lemon

2, zest and juice

Chicken broth

6 cups

White wine

1 cup

Garlic

2 cloves, minced

Onion

1, finely chopped

Butter

2 tablespoons

Olive oil

2 tablespoons

Arborio rice

1.5 cups

Instructions

1. In a large pan, heat the olive oil and butter over medium heat.
2. Add the finely chopped onion and minced garlic to the pan. Sauté until the onion becomes soft and translucent, about 5 minutes.
3. Stir in the Arborio rice, making sure each grain is coated in the oil and butter mixture.
4. Pour in the white wine, stirring continuously until the rice has absorbed it.
5. Gradually add the chicken broth, one cup at a time. Stir constantly, allowing each addition to be fully absorbed before adding the next cup of broth.
6. Once the rice is tender and the broth has been absorbed, stir in the zest and juice of the lemons.
7. Remove the pan from heat and stir in the freshly grated Parmesan cheese.
8. Season your risotto with salt and black pepper, adjusting to your personal preference.
9. Serve the risotto hot, garnished with a sprinkle of extra Parmesan cheese and a touch of lemon zest for added zing.