Lemon Risotto

1. 1

   Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.

2. 2

   Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.

3. 3

   Saute the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.

4. 4

   (If you mean translucent- it's 7 minutes.)

5. 5

   Add the rice to the onion mixture and saute, stirring constantly, for 2 minutes.

6. 6

   Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.

7. 7

   Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.

8. 8

   This will take 25-30 minutes .

9. 9

   Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.

10. 10

    Cover and allow to stand for 3 minutes.

11. 11

    Sprinkle with the remaining cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.