Categories: Pasta
Ingredients
- 6 cups chicken stock
- 1/4 cup plus 2 tbsp. olive oil, plus more for drizzling
- 1/2 Spanish onion, finely diced
- Kosher salt
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan
- 2 tbsp. minced fresh chives, plus more for topping
- Grated zest of 1 lemon, plus 1 tsp juice
- Black pepper
Directions
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Bring the chicken stock to a simmer in a large saucepan over medium heat.
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Meanwhile, heat 2 tbsp. olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
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Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes.
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When the rice is al dente, remove from the heat and stir in the cheese, chives, and lemon juice. Stir in the remaining 1/4 cup olive oil.
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Divide the risotta among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.