Lemon Herb Risotto

Ingredients

• 2 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Butter, unsalted
• 2 Tbsp White Onion, finely chopped
• 1 Cup Arborio Rice
• 28 Ozs Chicken Stock, hot
• ½ Cup Stancato’s Piccata Finishing Sauce
• ¼ Cup Parmigiano Reggiano, grated
• 2 Tbsp Basil, fresh chopped
• 2 Tbsp Flat Leaf Parsley, fresh chopped

Directions

1. Heat olive oil and 1 tablespoon of butter in medium saucepan over medium low heat.
2. Add in the onion and sweat until translucent and then add the rice.
3. Stir the rice making sure it is completely coated with the oil and butter.
4. Next add chicken stock 4–6 ounces at a time, and cook slowly allowing the stock to absorb each time before adding more.
5. Continue adding the remaining stock and allow the rice to cook until soft and creamy.
6. Finish the risotto by stirring in the Stancato’s Piccata Finishing Sauce, cheese, and remaining butter.
7. Turn off the heat and add in the herbs and adjust seasoning as needed.