Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 4-6 servings
1 cup Arborio rice
1/2 yellow onion, finely chopped
2 tbsp. extra virgin olive oil
1/4 cup dry white wine
4 cups chicken stock
2 cups water
6 tbsp. salted butter
1 cup Parmigiano Reggiano, finely grated
1/2 cup Pecorino Romano, finely grated
Juice of 3 meyer lemons
In a medium-sized pot, heat the chicken broth and water. Let simmer while you cook the risotto.
In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onion until translucent, about 4-5 minutes.
Stir in the Arborio rice and toast in the pot for 3-5 minutes.
Deglaze the pot with the wine. Stir until it's mostly absorbed.
Slowly add the chicken broth to the pot, 1-2 cups at a time, stirring continuously until the rice is fully cooked - use your judgement on how much you need. There may be some leftover broth at the end.
When the rice has fully cooked, remove from heat and stir in the melted butter, cheese and meyer lemon juice until smooth.
Plate and top with a drizzle of olive oil and shaved Parmigiano.