Method

Step 1: Prepare the Broth

In a medium saucepan, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling; this will help the rice cook evenly.

Step 2: Sauté the Aromatics

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.

Step 3: Toast the Rice

Add the Arborio rice to the skillet and stir to coat the grains with the oil and butter. Cook for about 2-3 minutes until the rice is lightly toasted, stirring frequently.

Step 4: Deglaze with Wine (Optional)

If using, pour in the white wine and stir until it is mostly absorbed by the rice. This adds a nice depth of flavor.

Step 5: Gradually Add the Broth

Begin adding the warm broth one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. This process takes about 18-20 minutes and is key to achieving the creamy texture.

Step 6: Add Lemon Juice and Zest

When the rice is al dente and creamy, remove it from the heat. Stir in the lemon juice, zest, and grated Parmesan cheese. Season with salt and pepper to taste.

Step 7: Let it Stand

Allow the risotto to stand for about 5 minutes before serving. This resting time helps the flavors meld together.

Step 8: Serve

Serve the risotto in bowls, garnished with chopped parsley and additional Parmesan if desired.

Variations

Herb-Infused: Add fresh herbs such as thyme or basil for added flavor.

Vegetable Additions: Incorporate peas, asparagus, or spinach for extra nutrients and color.

Protein Boost: Add grilled chicken, shrimp, or scallops for a heartier meal.