1 cup of Arborio rice
3 cups of chicken broth
1 cup of dry white wine
1 tablespoon of finely chopped onion
3 tablespoons of unsalted butter, softened
3 tablespoons of grated Parmesan cheese
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of fresh alecrim leaves
Lemon zest
1 cup of Arborio rice
3 cups of chicken broth
1 cup of dry white wine
1 tablespoon of finely chopped onion
3 tablespoons of unsalted butter, softened
3 tablespoons of grated Parmesan cheese
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of fresh alecrim leaves
Lemon zest
In a small saucepan, melt a little butter and sauté the finely chopped onion until it's lightly browned
Arrange the Arborio rice in the pan, stirring well for 1 to 2 minutes
Pour half of the chicken broth, lemon juice, and white wine over the rice
Stir continuously until all the liquid has been absorbed, at a low heat
Remove the saucepan from the heat and add the alecrim leaves and lemon zest
Return the saucepan to the heat and pour in the remaining chicken broth
Let it cook until all the liquid has been absorbed, stirring occasionally
The cooking process takes about 20 to 25 minutes
The finished risotto should have a creamy texture
With the saucepan off the heat, finish the risotto by adding the remaining butter and grated Parmesan cheese
Mix well and serve immediately.
