Sort ingredients
alisabelmas
QR Code
Listen
Pdf
Start by sautéing the onion in a large skillet with olive oil and a small tablespoon of butter over medium heat. Cook until the onion becomes soft and translucent.
Add the raw rice to the skillet and toast it for 2-3 minutes until the grains start to become slightly translucent o the edges. Be careful not to let the rice brown.
Deglaze the skillet with the white wine, stirring well to incorporate. Allow the rice to absorb the wine.
Begin adding the warm broth gradually, about half a cup at a time, stirring continuously until each addition of broth is absorbed by the rice.
Repeat this process until the rice is cooked to a tender, creamy consistency (a bit less than 20 minutes).
Once the rice is cooked, stir in the remaining butter, grated Parmesan cheese, and a pinch of salt. Mix well until the cheese is melted and the risotto is creamy.
Finish the risotto by adding a splash of fresh lemon juice and the lemon peel for a bright, citrusy flavor.
Serve the lemon and parmesan risotto immediately while it’s warm and creamy.