Risotto With Lemon And Basil

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This is really great served with shellfish or chicken. Based on a recipe from paul rankin

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Steps

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Melt 50g of butter in a large pan over moderate heat.

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Add the onions and fry them gently for 5 minutes or until they are soft but have no colour.

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Add the rice and allow it to cook with the onions for 2 minutes , stirring well.

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Add enough boiling stock to barely cover the rice.

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Stir the rice gently until the stock has been absorbed , then add another ladle full of stock and continue in this way for about 20 minutes until the rice is just cooked but has a little bite.

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There should be enough liquid to make the risotto creamy.

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Now add the remaining ingredients and stir until all the butter has been absorbed.

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Serve at once.

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Ingredients

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unsalted butter, onions, arborio rice, chicken stock, garlic clove, lemon, zest of, fresh parsley, fresh basil, parmesan cheese