Lemon Risotto with Mint

Serves 6

• 6 cups chicken stock
• 2 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 small yellow onion or 2 spring onions, white and pale green parts only, finely chopped
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest, plus extra for garnish
• 2 tablespoons chopped fresh mint leaves, plus extra for garnish

Directions

• Bring stock to a simmer. Reduce heat to lowest setting and keep warm.
• Heat 1 tablespoon butter and oil in a deep skillet or pot over medium heat.
• Add onion and sauté until softened, 2 minutes.
• Add rice and stir to coat.
• Add wine. Cook, stirring, until the wine evaporates.
• Add stock 1 cup at a time, stirring until nearly all of the liquid is absorbed before adding the next cup. Continue until the rice is tender but not mushy.
• Remove pan from the heat. Stir in 1 tablespoon butter, 1/2 cup parmesan cheese, lemon juice and lemon zest.
• Add mint leaves and serve immediately in bowls garnished with extra cheese, lemon zest and mint.