Lemon and Thyme Risotto

Bring the 6 cups homemade vegetable stock to a boil over medium-high heat, then turn down to a simmer.
Warm the 4 tablespoons unsalted butter and 1 tablespoon olive oil in a wide pan over medium-low heat.
Add the 1 large onion, sprinkle with a generous pinch of salt, and cook very gently until soft but not colored, about 4 to 5 minutes.
☞ TESTER TIP: For this risotto dish, it's important the onions don't burn or the dish will be bitter.
When the onion is soft, add the 14 ounces risotto rice and stir well to coat the rice. Pour the 6 ounces white wine around the outer edge of the pan, drizzle in half the lemon juice and half the zest, and cook for 2 minutes, stirring continually, until the liquid evaporates.
Begin adding the hot stock, a ladleful at a time, stirring continuously until the stock has almost evaporated. Continue adding the stock and stirring the whole time, until the rice is tender but still has a bit of resistance when you bite into it, 15 to 20 minutes more. Slide the pan off the heat.
Whisk the 2 egg yolks, 3 ounces Parmesan, the leaves from 6 sprigs of thyme, and the remaining lemon juice and zest in a small bowl.
Immediately beat the egg-cheese mixture into the risotto, stirring quickly. The risotto should be creamy and slightly soupy. If it's too thick, whisk in a little more hot stock. Taste and season with sea salt and freshly ground black pepper.
☞ TESTER TIP: If you're using store-bought stock, which can be salty, you might not need any additional salt.
Spoon the risotto into shallow bowls and garnish with the reserved lemon zest and thyme.

Ingredients

Instructions

Notes

How to make arancini with leftover risotto

Nutrition