If you're looking for something with a twist while you watch the movie, this dish is for you!

When Life Hands You Lemons…Make Lemon Risotto

• 6 - 8 cups homemade chicken or meat stock or vegetable stock
• 5 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, diced fine
• 2 cups Italian short grain rice, such as Arborio, Carnaroli or Vialone Nano
• 1/3 cup dry white wine, at room temperature
• 1 lemon juiced (2-3 tablespoons) and its zest
• 3/4 cup Parmigiano-Reggiano, plus more for the table
• 2 tablespoons fresh herbs (optional)
• Sea salt, as needed

Directions

1. Bring the stock to a simmer.

2. In a large, heavy bottomed saucepan over medium heat, combine 3 tablespoons of the butter, olive oil and onion. Sweat the onion without browning for 5 minutes, stirring often with a flat edged wooden spoon until the onion becomes translucent.

3. Add the rice and stir well to moisten the rice grains thoroughly with the oil and butter in the pan. Continue toasting the rice 2-3 minutes, stirring often.

4. Add the wine and stir until evaporated, and then begin adding the hot stock to the rice one half cup at a time, all the while stirring and scraping the bottom and sides of the pan with the wooden spoon. Allow each addition of stock to be absorbed by the rice before adding more simmering stock.

5. After 20-22 minutes, begin testing the rice for doneness. When it feels creamy, but not yet completely tender and still is slightly firm in the center (but not crunchy), remove it from the heat.

6. Stir in the remaining butter, lemon zest, lemon juice, grated Parmigiano-Reggiano and fresh herbs, (if desired). Season to taste with sea salt and cover 2 minutes prior to serving in warm, shallow bowls.

Serves 4 Location: Torre Di Bellosguardo