A delightful twist on a classic risotto, infused with the bright flavors of lemon and fresh herbs.
Heat the butter in a saucepan over medium heat until melted.
Using unsalted butter allows you to control the salt level in the dish.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning.
Stir in the rice and cook for a minute to coat the grains.
Toasting the rice enhances its flavor and prevents it from becoming mushy.
Add the zest of the lemon and stir to combine.
Zest the lemon directly over the pan to capture the aromatic oils.
Pour in 1/2 cup of broth and stir until absorbed.
Keep the broth warm to maintain the cooking temperature.
Continue adding broth, 1/2 cup at a time, stirring until absorbed before adding more.
Stirring constantly helps release the rice's starch for a creamy texture.
Once the rice is tender, stir in the Parmesan cheese and parsley.
Add the cheese off the heat to prevent it from clumping.
Season with salt, pepper, and a squeeze of lemon juice.
Taste and adjust the seasoning to your preference.
Serve the risotto warm, garnished with additional parsley and grated Parmesan.
Serve immediately to enjoy the risotto at its best consistency.
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