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1
In a medium saucepan, bring the stock to a simmer over medium heat.
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2
Reduce the heat as low as possible to keep the stock warm until you are ready to use it.
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3
In a large, heavy-bottomed, nonreactive skillet at least 10 inches wide, heat the butter and olive oil over medium heat.
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4
Add the onion and the salt.
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5
Saute for 8 to 10 minutes, stirring frequently, until the onion has softened.
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6
Add the rice to the skillet and cook for 3 minutes, stirring frequently to coat the rice with oil.
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7
Add the white wine and cook for 2 to 3 minutes, stirring frequently, until the wine is almost absorbed.
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8
Ladle 1 1/2 to 2 cups of the hot stock over the rice.
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9
Stir frequently until all of the liquid is absorbed and your stirring spoon leaves a trail showing where it ran across the bottom of the pot.
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10
Ladle in another 1 1/2 cups of liquid and stir until it is absorbed.
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11
Continue adding stock until the rice grains are al dente, about 30 minutes total.
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12
(You might not use all the stock.)
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13
If you prefer a softer risotto, add more stock until it has the desired consistency.
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14
Stir in the Parmesan, parsley, lemon zest, and lemon juice.
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15
Taste for seasoning and add salt and pepper as needed.
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16
Serve immediately.
