Risotto with Parmesan and Lemon

Ingredients:

• 6 cups chicken broth
• 1/4 cup + 2 tablespoons extra-virgin olive oil + extra for drizzling
• Half a Spanish onion, finely diced
• 1 tbsp. arborio rice
• 0.5 cup dry white wine (or replace with chicken broth)
• 1 tbsp. freshly grated parmesan
• 2 tbsp chopped fresh chives, plus extra for serving
• Grated zest of 1 lemon + 1 teaspoon lemon juice

Preparation:

1. In a large saucepan over medium heat, bring the chicken broth to a boil.
2. Meanwhile, in a separate large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, until the onion is soft, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Pour in the wine and simmer until completely absorbed, 2-4 minutes.
3. Add 1 cup of boiling chicken broth to the rice and cook, stirring constantly, until completely absorbed. Repeat, adding 1 cup of broth at a time, until the rice is cooked al dente and velvety soft, about 20 minutes (you may not need all the broth).
4. When the rice is al dente, remove from heat and stir in the cheese, green onions, and lemon juice. Stir in the remaining 1/4 cup olive oil.
5. Divide the risotto among bowls. Drizzle with olive oil, top with lemon zest and green onions, and season with salt and pepper to taste.