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Ingredients

• 15 g (½ oz) butter
• 2 tbsp extra virgin olive oil
• 1 small onion, chopped
• 340 g (12 oz) risotto rice
• 150 ml (5 fl oz) dry white wine
• small pinch of saffron strands
• 1.5 litres (2¾ pints) hot vegetable stock
• grated zest of 1 lemon
• 2 tbsp lemon juice
• 2 tbsp chopped fresh chives
• 2 tbsp chopped parsley
• salt and pepper
• To serve
• 15 g (½ oz) Parmesan cheese
• snipped fresh chives

Description

This Fragrant, Fresh-tasting Risotto Can Be Served Either As A Starter Or As A Side Dish. It Should Be Eaten As Soon As It Is Cooked – If It Is Left To Stand, The Starch Will Begin To Set, Resulting In A Heavy Texture. Lemon Zest And Juice And Fresh Her

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