• prep: 55 min
• cook: 0 hr
• total: 55 min

servings:

Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it a bright boost, while Parmesan adds a welcome hit of umami.

• 4 cups low-sodium chicken broth
• 1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 cup finely chopped yellow onion (from 1 small)
• 1 1/2 cups short-grain Italian rice, such as arborio
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 3 tablespoons unsalted butter, room temperature
• 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving
• 1/3 cup chopped fresh flat-leaf parsley

Click Here For Step-By-Step Instructions