6 cups low-sodium chicken broth/stock (simmering)
¼ cup EV olive oil
½ Spanish onion, finely diced
Kosher salt
1 cup Arborio/Carnaroli rice
½ cup Zanon Sauvignon Blanc
1 cup grated parmesan cheese
2 tbsp. fresh chives, minced
Grated zest of 1 lemon, plus 1 tsp. juice
Freshly ground black pepper


Bring the chicken stock/broth to a simmer in a large saucepan over medium heat.

Heat 2 tbsp. olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender toasted, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2-4 minutes.

Add 1 cup simmering chicken broth/stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes.

When the rice is al dente, remove from the heat and stir in the cheese, chives, and lemon juice. Stir in the remaining ¼ cup olive oil.

Divide the risotto among shallow bowls, Drizzle with olive oil, top with the lemon zest, more chives, and season with salt and black pepper.

Start to finish: 40-50 minutes
Makes: 4 servings