Risotto Limone

Instructions

1. 1

   Bring chicken broth to a slow boil in a medium saucepan. Set aside.

2. 2

   Melt 4 tbsp. butter in a large saucepan over medium heat. Add onion. Saute until translucent. Add rice and stir to coat, 1 to 2 minutes. Add ½ cup broth. Stir while cooking until rice absorbs liquid. When the rice dries out, add another ½ cup broth. Continue to stir. Continue adding broth until all is used. Never drown rice. (Risotto is done when rice is tender but al dente.)

3. 3

   When rice is cooked, stir in Parmesan, remaining 4 tbsp. butter, parsley, lemon juice, and zest. Season with salt and pepper. Cover and let stand a few minutes before serving. Risotto Limone should have a creamy porridge-like consistency.