Lemon Risotto

• 6 cups canned low-salt chicken broth
  
• 3 1/2 tablespoons butter
  
• 1 1/2 tablespoons olive oil
  
• 1 large onion, chopped
  
• 2 cups arborio rice or medium-grain white rice
  
• 1/4 cup dry white wine
  
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
  
• 2 tablespoons chopped fresh parsley
  
• 2 tablespoons fresh lemon juice
  
• 4 teaspoons grated lemon peel

1. Simmer broth on low heat, covered
   
2. Cook onions in half butter, ~5m
   
3. Stir in rice, cook ~1m
   
4. Stir in wine, cook ~30 seconds
   
5. Stir in 1 1/2 cups broth, simmer until absorbed, stirring frequently.
   
6. Continue gradually stirring in broth, allowing to absorb, ~35m total
   
7. Stir in cheese and remaining butter
   
8. Stir in parsley, lemon juice, and lemon peel.
   
9. Season with salt and pepper.