Lemon Parmesan Risotto

Ingredients

• 20g butter
• 1 tbsp olive oil
• 1 onion, chopped
• 5 1/2 cups chicken or vegetable stock
• 2 cups arborio rice
• 3 tsp finely grated lemon rind
• 1/2 cup finely grated parmesan cheese
• 20g butter, extra
• sea salt and cracked pepper

Method

Heat a large saucepan over medium heat. Add butter, oil, and onion, and cook for 6-8 minutes or until soft and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer.

Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.

Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes). To serve, stir through the parmesan, extra butter, salt and pepper. Serve immediately. Serves 4.

Source

Modern Classics (Book 1)