Lemon Risotto

6 cups vegetable stock, can heat or not

1 Tbs olive oil

3 Tbs butter

1 medium onion, finely minced

1 ½ cups short-grained rice, (Arborio is the most readily available.)

½ cup dry white wine or white vermouth

1 tsp lemon zest

Juice of 1 lemon

6 sage leaves, minced (optional)

2 Tbs parsley , minced (optional)

1/ - 1/3 cup grated Parmigiano and more for table

Salt

Pepper

2 Tbs heavy cream or half & half

Heat oil and 2 Tbs butter. Saute onions for approx.. 5 minutes on medium heat. Stir in rice and stir with spatula to coat all of the grains. Add wine and stir for 1 – 2 minutes until alcohol aroma fades.

Add 3 cups of stock and lemon zest (as well as sage if you are using it). Stir once only and let simmer until stock is nearly absorbed.

Start adding stock in ½ cup increments until rice is creamy, but a bit al dente. Use plain water if necessary. Add lemon juice (and parsley, if using) and stir until absorbed.

Remove from heat and vigorously stir in butter and cheese. Add cream and salt and pepper. (Careful with the pepper because the stock may be salty). Serve.

Notes: We make a red wine/rosemary/garlic version of this. We omit the lemon, use 4 gloves of garlic (briefly sautéed) in lieu of the onion and dry red wine. We add ½ tsp dried rosemary with the 3 cups of stock and 1 tsp of fresh rosemary with the butter and cheese.

Janet and Michael