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Ingredients

• 1 quart chicken stock
• 2 cups water
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 small-medium onion, finely chopped
• 2 cloves garlic, finely chopped or grated
• 1 cup Arborio rice
• Zest and juice of 1 large lemon or 2 small Meyer lemons
• 1/2 cup white wine
• 2 tablespoons butter, cut into small pieces
• 1/2 cup grated Pecorino Romano cheese (a couple of handfuls)
• 2 tablespoons slivered mint leaves
• A handful basil tops, shredded or torn
• Salt and pepper

Description

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