Ingredients
6cupschicken broth
1tbspolive oil
1medium onion
¼tspsalt
1½cupsarborio rice
½cupdry white wine
½cupfresh herbs,like basil, thyme, and sage, chopped
½cupparmesan cheese,freshly grated
1tbsplemon zest,grated
¼tspfreshly ground black pepper
Preparation
Place broth in a saucepan. Bring to a boil; reduce to bare simmer and cover.
Heat oil in a large saucepan over medium heat. Add onion and salt; cook, stirring occasionally, for about 6 minutes, until softened.
Stir in the rice and cook for 1 minute, until edges of grains are translucent and there is a white spot in the middle of each grain.
Add wine and bring to a boil, stirring until most of wine is absorbed. Add 2 cups of hot broth; bring to a gentle simmer and cook for 7 to 9 minutes, stirring every few minutes, until most of the liquid is absorbed.
Add the broth by ½ cupfuls for every couple of minutes for about 10 minutes, until rice is nearly cooked through. Stir in the fresh herbs and cook for 1 minute.
Remove pan from heat and stir in Parmesan cheese, lemon zest, and pepper.
Serve immediately, and enjoy!
