Risotto Bianco

Ingredients

Butter 4 tbsp

Onion 1

Lemon zest 2 tbsp

Arborio rice 1/3 cup

Vialone Nano rice 1/3 cup

Carnaroli rice 1/3 cup

Parmesan cheese 1/2 cup

Salt to taste

Pepper to taste

In a medium saucepan, bring 5 cups of water to a boil. Reduce heat to low and leave on the stovetop. Melt 3 tablespoons of butter in a frying pan and sauté the onion, stirring with a wooden spatula. Add the zest and pour in the rice.

Stir thoroughly until the rice is coated with butter. Pour ½ cup of boiling water into the pan and stir to prevent the rice from sticking to the bottom. Add hot water ½ cup at a time as the rice absorbs the previous portion. Stir constantly. Cooking should take about 20 minutes.

Taste the rice; it should be "half-cooked"—soft, with a slightly firm center. The consistency should not be runny. Grate in the Parmesan cheese. When the risotto is finished, add the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

Enjoy!