Risotto With Garlic, Herbs, And Lemon

• 5 cups (approximately), chicken stock
• 1 tablespoon extra-virgin olive oil
• 1/4 cup finely chopped onion
• 4 cloves garlic, minced
• 1 1/2 cups Italian arborio rice
• Finely grated zest of 1 lemon
• 1/2 cup dry white wine
• 2 tablespoons minced fresh herbs: chervil, parsley, tarragon
• Salt and freshly ground black pepper
• Freshly grated Italian Parmesan cheese

1. 1.
2. Put the stock in a saucepan and bring to a simmer.
3. 2.
4. Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
5. 3.
6. Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
7. 4.
8. Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.

chicken stock, extravirgin olive oil, onion, garlic, italian arborio rice, lemon, white wine, fresh herbs, salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/risotto-with-garlic-herbs-and-lemon-50190481 (may not work)