Ingredients

Instructions

  1. Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
  2. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.
  3. Sauté the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.
  4. (If you mean translucent- it's 7 minutes.) Add the rice to the onion mixture and sauté, stirring constantly, for 2 minutes.
  5. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
  6. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.
  7. This will take 25-30 minutes .
  8. Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.
  9. Cover and allow to stand for 3 minutes.
  10. Sprinkle with the remaining cheese and serve.