Risotto al Limone

Ingredients

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Lemon - Zest and juice of 1
• Chicken broth - 4 cups
• White wine - 1/2 cup
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Butter - 2 tablespoons
• Olive oil - 2 tablespoons
• Arborio rice - 1 cup

Instructions

1. Heat the olive oil and butter in a large pan over medium heat.
2. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
3. Add the Arborio rice and stir to coat in the oil and butter.
4. Add the white wine and stir until it is absorbed by the rice.
5. Add the chicken broth, one cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
6. Stir in the lemon zest and juice.
7. Remove from heat and stir in the Parmesan cheese.
8. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with extra lemon zest and Parmesan if desired.