Risotto with Parmesan and Lemon
Ingredients
- 6 cups chicken stock
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 Spanish onion, finely diced
- Kosher salt
- 1 cup arborio rice
- 1/2 cup dry white wine (or use chicken stock)
- 1 cup freshly grated parmesan cheese
- 2 tablespoons minced fresh chives, plus more for topping
- Grated zest of 1 lemon, plus 1 teaspoon juice
- Freshly ground pepper
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