Lemon Risotto
Ingredients
- 1 quart chicken stock
- 2 cups water
- 1 tablespoon extra-virgin olive oil
- 1 small to medium onion, chopped
- 2 cloves garlic, finely chopped or grated
- 1 cup Arborio rice
- 2 lemons
- 1/2 cup white wine
- 1/2 teaspoon sugar
- 2 tablespoons butter, cut into small pieces
- 1/2 cup grated pecorino cheese, a couple of handfuls
- 2 tablespoons slivered mint leaves
- A handful basil tops, shredded or torn
- Salt and freshly ground black pepper
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