Lemon Risotto

Heat the chicken stock and 2 cups water in a large pot over medium-low heat.

In a risotto pot or large skillet with a rounded bottom, heat the olive oil over medium to medium-high heat.

Add the onions and garlic and saute to soften, 3 to 4 minutes.

Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes.

Add the wine and cook until evaporated.

Add the hot stock, a few ladles at a time, stirring for a minute with each addition to develop the starch and creamy texture. Total cooking time will be about 18 minutes. Keep adding stock each time the pan starts to become dry at the edges.

While the rice cooks, peel and supreme or section the flesh of 1 lemon and finely chop. Sprinkle with 1/2 tsp sugar.

When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese, and herbs.

Season with salt and pepper to taste.

Transfer to a serving bowl and serve immediately.