* 2 tbsp Olive Oil * 3 tbsp Butter * 1 Small Spanish Onion * 1/2 Celery Stalk finely chopped * 300 g Risotto Rice * 2 Lemons juice + zest * 1 L Vegetable Stock * 1/4 cup Dry White Wine * 1 cup Parmesan Cheese grated * Kosher Salt + Black Pepper * 1/4 cup Basil Leaves
### Instructions
* Heat the olive oil and half the butter in a nonstick pan. Add the onion and celery and saute over medium heat for a few minutes until softened. * Add the risotto rice and stir with a wooden spoon until each grain is coated in oil and butter. Stir in the lemon juice and cook, stirring continuously, until the liquid is almost all absorbed. * Add a few ladlefuls of warm stock, stirring until absorbed. Continue to do this for 15-20 minutes or until the rice is cooked al dente. Add white wine. * Remove from the heat, beat in the remaining butter, grated parmesan, salt and pepper to taste and lemon zest. * Serve with torn basil and sprinkling of parmesan cheese.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/risotto-al-limone-recipe/).
### Ingredients
* 2 tbsp Olive Oil
* 3 tbsp Butter
* 1 Small Spanish Onion
* 1/2 Celery Stalk finely chopped
* 300 g Risotto Rice
* 2 Lemons juice + zest
* 1 L Vegetable Stock
* 1/4 cup Dry White Wine
* 1 cup Parmesan Cheese grated
* Kosher Salt + Black Pepper
* 1/4 cup Basil Leaves
### Instructions
* Heat the olive oil and half the butter in a nonstick pan. Add the onion and celery and saute over medium heat for a few minutes until softened.
* Add the risotto rice and stir with a wooden spoon until each grain is coated in oil and butter. Stir in the lemon juice and cook, stirring continuously, until the liquid is almost all absorbed.
* Add a few ladlefuls of warm stock, stirring until absorbed. Continue to do this for 15-20 minutes or until the rice is cooked al dente. Add white wine.
* Remove from the heat, beat in the remaining butter, grated parmesan, salt and pepper to taste and lemon zest.
* Serve with torn basil and sprinkling of parmesan cheese.