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Lemon and Parmesan Risotto

20 g butter
1 tablespoon olive oil
1 onion, chopped
5 12 cups chicken stock or 5 12 cups vegetable stock
2 cups arborio rice (or other risotto rice)
3 teaspoons lemon rind, finely grated
12 cup parmesan cheese, finely grated
20 g butter, extra
sea salt
cracked black pepper


Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 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.

Source: www.food.com