Lemon Risotto

Heat broth in a small saucepan and keep it just below a simmer.

In a medium pan, heat olive oil and butter over medium heat. Add shallot/onion and sauté until soft (2–3 minutes), not browned.

Stir in the Arborio rice and cook 1–2 minutes until it’s lightly translucent around the edges.

Add white wine and stir until mostly absorbed.

Add ½ cup of warm broth and stir frequently. When absorbed, add more, one ladle at a time, stirring often. This takes about 18–20 minutes.

When the rice is tender with a slight bite and the texture is creamy, stir in:

Zest of the lemon,Juice of half the lemon (add more to taste),Parmesan cheese, Extra butter if using.

Extra butter if using, Salt and pepper to taste.

Spoon onto warm plates. Top with herbs, and an extra squeeze of lemon if desired.