Ricotta, Marjoram And Lemon Risotto

• 1 tbsp extra virgin olive oil, plus extra to serve
• 1 None small onion, finely chopped
• 14 oz Arborio rice
• 2/3 cup dry white wine
• 6 cups hot chicken stock
• 1 oz Parmesan cheese, grated, plus extra to serve
• 1 None lemon, zested and juiced
• 2 1/2 tbsp butter
• 2 tbsp fresh marjoram leaves
• 4.5 oz fresh ricotta cheese, crumbled

1. Heat oil in a large heavy-bottomed saucepan over medium heat. Saute onion for 3-4 mins, until tender. Add rice and stir for 1 min to coat well. Add wine and stir for 1 min, until absorbed. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20-25 mins.
2. Remove from heat. Add Parmesan, lemon zest, lemon juice, butter and 1 tbsp marjoram. Season. Cover and set aside for 1-2 mins.
3. Serve topped with crumbled ricotta, remaining marjoram, black pepper and a drizzle of olive oil.

extra virgin olive oil, onion, rice, white wine, chicken, parmesan cheese, lemon, butter, marjoram leaves, ricotta cheese

Taken from recipes-plus.com/api/v2.0/recipes/27950 (may not work)