Lemon Risotto

Buy or find
Chicken stock, 1.5 litres
Dry white wine, 200ml
Unsalted butter, 120g
Brown onion, 1 small, diced
Arborio rice, 2 cups
Salt
Freshly ground black pepper
Parmesan cheese, 90g, grated
Parsley leaves, 1/4 cup, washed and chopped
1 lemon, zest and juice, kept separate

Do
Heat the stock and wine in a saucepan.

Melt half the butter over a gentle heat and saute onion until softened and translucent. (Do this in a deep, heavy-based frying pan (20-30cm diameter is best).)

Add rice and raise heat to moderate.

Stir to ensure that the rice is evenly coated with butter.

Add 1 cup of hot stock.

Simmer, stirring constantly, and add 1 cup of the stock at a time as the liquid is absorbed, ensuring that the rice is always just covered. (You may not need all of the stock or you may need a little more.)

Test the rice as you go to determine the amount of stock you need.

Adjust the seasoning.

The rice should be cooked by around the 15-20 minute mark.

Remove the pan from the heat, when the rice has been cooked.

Add cheese, remaining butter, parsley and lemon zest and juice.

Cover for 2 minutes

Try this served alongside asparagus with balsamic vinegar and or mushroom sauce or fried mushrooms and or sweated French shallots.
Try this with some or all of the following. mix-ins - chicken schnitzel, halloumi, garlic thyme mushroom, zucchini crumb, if making ahead of time, don’t add parsley and lemon until just before serving.