Lemon Risotto

Ingredients

• 1 onion
• 4 Garlic cloves
• 1 large untreated lemon
• 3 tbsp butter
• 400 g risotto rice
• 250 ml dry white wine
• 750 ml chicken broth
• 4 tbsp freshly grated Parmesan
• Parmesan shavings
• Salt
• Pepper (freshly ground)
• zest (from an untreated lemon)

Instructions

1. 1.

   Peel and finely chop the onion and garlic cloves. Wash the lemon hot, thinly slice the rind without the white bitter part, then squeeze out the juice.

2. 2.

   Melt half of the butter in a pot. Sauté the onion, garlic, and some pieces of lemon zest. Stir in the rice and cook until it is coated with fat. Add the white wine and 3 tbsp lemon juice, stirring to let the alcohol evaporate. Reduce heat to medium and ladle in a few cups of broth.

3. 3.

   Let the broth evaporate, then repeatedly add another ladle of broth and allow it to absorb. Stir frequently and cook uncovered for about 20 minutes until the grains are al dente. Add more broth or water if needed.

4. 4.

   Stir in the remaining butter and grated parmesan. Season with salt and pepper. Garnish with fresh parmesan shavings, lemon zest, and herbs as desired, then serve immediately. A glass of white wine pairs well.