Lemon Risotto

• 4 cups vegetable stock
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small onion, diced
• 12 ounces arborio rice
• 34 cup freshly grated parmesan cheese
• 3 tablespoons white wine
• 1 lemon, juice and zest of
• 1 tablespoon chopped of fresh mint

1. Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
2. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.
3. Saute the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.
4. (If you mean translucent- it's 7 minutes.)
5. Add the rice to the onion mixture and saute, stirring constantly, for 2 minutes.
6. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
7. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.
8. This will take 25-30 minutes .
9. Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.
10. Cover and allow to stand for 3 minutes.
11. Sprinkle with the remaining cheese and serve.

vegetable stock, unsalted butter, olive oil, onion, arborio rice, freshly grated parmesan cheese, white wine, lemon, mint

Taken from www.food.com/recipe/lemon-risotto-11330 (may not work)