Ingredients
6 c. chicken broth
1 tbsp. olive oil
1 medium onion
1/4 tsp. salt
1 1/2 c. arborio rice
1/2 c. dry white wine
1/2 c. chopped fresh herbs
1/2 c. freshly grated Parmesan cheese
1 tbsp. grated lemon zest
1/4 tsp. Freshly ground black pepper
Preparation
Step 1Place broth in a saucepan. Bring to a boil; reduce to bare simmer and cover.Step 2Heat oil in a large saucepan over medium heat. Add onion and salt; cook, stirring occasionally, until softened, about 6 minutes. Stir in rice and cook 1 minute, until edges of grains are translucent and there is a white spot in the middle of each grain.Step 3Add wine and bring to a boil, stirring until most of wine is absorbed. Add 2 cups hot broth; bring to a gentle simmer and cook, stirring every few minutes, until most of the liquid is absorbed (7 to 9 minutes). Add broth by 1/2 cupfuls every couple of minutes until rice is nearly cooked through, about 10 minutes.Step 4Stir in the fresh herbs and cook 1 minute. Remove pan from heat and stir in Parmesan cheese, lemon zest, and pepper. Serve immediately.
