Serves 4 generously as quite rich. Try with one lemon first and then add more if you like more lemon flavor.
- 1 litre light and pale chicken or vegetable stock – I used left overs from boiled chicken recipe
- 1 onion finely chopped
- 50g salted butter
- 1 tablespoon olive oil
- 300gms risotto rice
- 150ml dry white wine
- zest and juice of washed and dried lemons
- 50gms grated parmesan
- 5 tablespoons of mascarpone
- freshly ground black pepper
Heat the chicken stock. Saute the onion in 25gms of the butter and the oil in a heavy saucepan stirring occasionally for about 5 mins until soft. Add the rice and stir until well coated and translucent, then stir in the wine and simmer over a low heat until absorbed.
Bring the stock to simmering point and add it to the rice over low heat, ladle by ladle, stirring and letting each ladleful becomes absorbed before you add another and adding a little salt. The rice should take about 20 minutes to be cooked al dente.
Gently stir in the remaining of the butter and mascarpone. the lemon juice and the zest.