Method

Step-by-Step Instructions

Prepare the Broth:

In a medium pot, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling. This helps the rice cook evenly.

Sauté the Onion:

In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.

Toast the Rice:

Add the Arborio rice to the saucepan, stirring to coat the grains in the oil and butter. Cook for about 2-3 minutes until the rice is lightly toasted and has a slightly translucent edge.

Add Broth Gradually:

Begin adding the warm broth to the rice, one ladleful at a time. Stir gently until the liquid is mostly absorbed before adding the next ladle. Repeat this process for about 18-20 minutes until the rice is creamy and al dente.

Incorporate Lemon and Basil:

Once the rice is cooked to your liking, stir in the lemon zest, lemon juice, and chopped basil. Season with salt and pepper to taste.

Finish with Cheese:

Remove the risotto from heat and fold in the grated Parmesan cheese until melted and creamy.

Let it Stand:

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

Serve:

Spoon the risotto onto plates and garnish with additional basil and a sprinkle of Parmesan, if desired.

Variations

Add Vegetables: Incorporate peas, asparagus, or spinach for added color and nutrition.

Protein Boost: Stir in grilled shrimp or chicken for a heartier meal.

Vegan Option: Substitute Parmesan with a vegan cheese alternative or nutritional yeast.