Lemon and Herb Risotto

Instructions

1. Prepare the broth
   In a medium saucepan, heat the vegetable broth until it's warm but not boiling. Keep it at a low simmer throughout the cooking process.
2. Sauté aromatics
   In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Toast the rice
   Add the Arborio rice to the pan and stir to coat with the oil and butter mixture. Cook for 1-2 minutes, stirring constantly, until the edges of the rice become translucent but the center remains white.
4. Deglaze the pan
   Pour in the white wine and stir continuously until the liquid is almost completely absorbed by the rice, about 2 minutes.
5. Cook the risotto
   Begin adding the warm broth one ladle (about 1/2 cup) at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle. This process should take about 18-20 minutes total. The rice should be creamy but still have a slight bite to it (al dente).
6. Add flavor elements
   Once the rice is cooked to al dente, remove from heat. Stir in the remaining tablespoon of butter, lemon zest, lemon juice, Parmesan cheese, and half of the fresh herbs. Season with salt and pepper to taste.
7. Rest and serve
   Cover the risotto and let it rest for 2 minutes. Serve immediately in warm bowls, garnished with the remaining fresh herbs and additional Parmesan cheese if desired.