Source: Stop and Smell the Rosemary

Risotto Limone
Makes a delicious meal!
Serves: 8-10
Prep Time: 15 minutes
Cook Time: 2 minutes


6 cups chicken broth
8 tablespoons unsalted butter
1 onion, small, chopped
2 cups Italian Arborio rice, raw
2 cups Grated Parmesan cheese
1/4 cup chopped fresh parsley
1 lemon grated lemon zest
freshly ground pepper

Bring chicken broth to a slow boil in a medium saucepan. Set aside. Melt 4 tablespoons butter in a large saucepan over medium heat. Add onion. Saute until translucent. Add rice and stir to coat, 1 to 2 minutes. Add 1/2 cup broth. Stir while cooking until rice absorbs liquid. When the rice dries out, add another 1/2 cup broth. Continue to stir. Continue adding broth until all is used. Never drown rice. (Risotto is done when rice is tender but al dente.) When rice is cooked, stir in Parmesan, remaining 4 tablespoons butter, parsley, lemon juice, and zest. Season with salt and pepper. Cover and let stand a few minutes before serving. Risotto Limone should have a creamy porridge-like consistency.