1. Bring the stock to a simmer in a saucepan; keep it warm over low heat. 2. Heat the oil and 2 tablespoons butter in a pot; add in the onion and saute over medium heat until translucent, about 5 minutes. 3. Using a wooden spoon, stir in the rice and cook 1 minute. 4. Add in the wine and cook just until the alcohol aroma fades, 1-2 minutes. 5. Add 1/2 cup of the warm stock and cook/stir until the rice absorbs the liquid. 6. Continue adding stock in 1/2 cup increments, stirring. 7. After about 15 minutes, stir in the lemon zest and sage. 8. Continue adding stock in 1/2 cup increments, stirring until the rice is creamy and soft but still a bit al dente, about 10 minutes more (add hot water if you run out of stock). 9. Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1-2 minutes. 10. Remove pot from the heat and vigorously stir in the remaining 1 tablespoon butter and 1/4 cup cheese. 11. Add salt and pepper to taste. 12. Stir in the heavy cream. 13. Divide the risotto among individual soup bowls; serve immediately with more grated cheese passed around the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
