Lemon Risotto

• 5 cups chicken stock, homemade or low-sodium canned
• 5 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 1/2 cups arborio rice
• 3/4 cup good-quality vodka
• 3/4 cup fresh lemon juice
• Zest of 1 1/2 lemons, finely minced
• 1 cup grated Parmesan cheese
• Salt and freshly ground white pepper, to taste

1. In a medium saucepan, bring the broth to a simmer over medium heat.
2. Reduce the heat to low and keep the broth at a bare simmer.
3. In a large, heavy saucepan, heat the butter and oil over medium heat.
4. When the butter has melted, add the onions and saute until translucent, about 6 to 8 minutes.
5. Add the rice and coat with the mixture stirring constantly with a wooden spoon.
6. Add the vodka, stirring constantly until the rice absorbs the liquid, about 3 minutes.
7. Add the lemon juice and continue stirring until the liquid is absorbed.
8. Add the broth, a ladle at a time, stirring constantly.
9. Continue adding until you reach a point where the liquid is absorbed and the rice is creamy and al dente, about 25 minutes.
10. Fold in the lemon zest and 1/2 cup of the Parmesan cheese.
11. Season with salt and pepper.
12. Serve immediately, accompanied by the remaining 1/2 cup of Parmesan cheese.

chicken stock, unsalted butter, olive oil, onion, arborio rice, vodka, lemon juice, lemons, parmesan cheese, salt

Taken from www.cookstr.com/recipes/lemon-risotto (may not work)