Lemon Onion Risotto
Try this delicious, easy and inexpensive lemon risotto recipe. This recipe is worthy of a first-class restaurant and will allow you to treat yourself without spending too much money!
1 onion, finely chopped
1 clove garlic, crushed
2 cups arborio rice
1⁄4 cup butter
1 1⁄2 to 2 quarts hot chicken stock
Drizzle of olive oil
1 cup grated Parmesan or Grana Padano cheese
Zest of 1⁄2 lemon
Salt and pepper to taste
In a saucepan, sauté the onions in olive oil for 3 minutes. Add the garlic and rice, then stir for another 2 minutes.
Start adding the hot chicken broth one ladle at a time, stirring frequently. Save a cup of broth in case the risotto is too thick.
Continue stirring for 18 to 20 minutes. Add Parmesan or Grana Padano cheese and lemon zest. Remove from heat and add butter, salt and pepper. The rice should be al dente, and the texture of the risotto creamy and rather airy. If it is too thick, add a little broth or water.
Serve in a deep dish.