Ingredients

serves 4

　　1 quart chicken stock

　　1 tablespoon EVOO (extra-virgin olive oil)

　　1 small to medium onion, finely chopped

　　2 garlic cloves, finely chopped or grated

　　1 cup arborio rice

　　Zest and juice of 1 large lemon or 2 small Meyer lemons

　　1/2 cup dry white wine

　　Salt and black pepper

　　2 tablespoons butter, cut into small pieces

　　1/2 cup grated Pecorino Romano cheese, a couple handfuls

　　2 tablespoons slivered fresh mint leaves

　　A handful of basil leaves, shredded or torn

　　

Step 1

In a medium saucepan, heat the stock and 2 cups of water over medium-low heat.

　　

Step 2

In a risotto pot or large skillet with a rounded bottom, heat the EVOO over medium to medium-high heat. Add the onions and garlic to the risotto pot and sauté to soften for 3 to 4 minutes. Stir in the rice and add the zest of the lemon, then heat the rice for 1 to 2 minutes before adding the wine and cooking to evaporate. A few ladles at a time, add the warm stock and stir for a minute each time to develop the starch (this will make the risotto creamy). Keep adding stock each time the pan starts to become dry at the edges. The total cooking time will be 18 minutes or so. When the rice is cooked to al dente, season with salt and pepper, and stir in the butter, lemon juice, cheese, and herbs. Garnish with lemon zest and herbs. Serve immediately.

　　Rachael Ray's Look + Cook