Risotto Limone

Bring the chicken broth to a slow boil in a medium saucepan. Set aside. Melt 4 tablespoons butter in a large saucepan over medium heat. Add onion. Sauté until translucent. Add rice and stir to coat, 1 to 2 minutes. Add ½ cup broth. Stir while cooking until rice absorbs liquid. When the rice dries out, add another ½ cup broth. Continue to stir. Continue adding broth until all is used. Never drown rice. (Risotto is done when rice is tender but al dente.) When rice is cooked, stir in Parmesan, remaining 4 tablespoons butter, parsley, lemon juice and zest. Season with salt and pepper. Cover and let stand a few minutes before serving. Risotto Limone should have a creamy porridge-like consistency.

Correct heat is very important. If the liquid evaporates too rapidly, the rice cannot cook evenly. Regulate heat so risotto will cook in 30 minutes time. After 20 minutes, reduce the amount of broth to ¼ cup at a time. Serves 8 to 10.