Lemon Rosemary Risotto

Ingredients:

• 1 cup grated parmesan
• 1 tbsp. minced rosemary
• Zest of 3 lemons, plus 1 tbsp. juice
• 6 cups chicken stock
• 3 tbsp. olive oil
• 4 cloves garlic, minced
• 1 small yellow onion, minced
• 2 cups arborio rice
• 1⁄3 cup dry white wine
• 3 tbsp. unsalted butter
• Kosher salt and freshly ground black pepper, to taste

Instructions:

Stir parmesan, rosemary, and zest in a bowl. Bring stock to a simmer in a 2-qt. saucepan; keep warm. Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and onion until soft, 5–7 minutes. Add rice; cook until opaque, 3–4 minutes. Add wine; cook until absorbed, 1–2 minutes. Add 1⁄2 cup stock; cook, stirring often, until stock is mostly absorbed, 2–3 minutes. Add another 1⁄2 cup stock; repeat process until all the stock is used, about 25 minutes. Continue cooking until rice is al dente, 2–3 minutes. Remove from heat; stir in half the parmesan mixture plus butter, salt, pepper, and lemon juice. Garnish with remaining parmesan mixture.