Basic Risotto

Remove the stem tip and slice in half through the stem to root axis. Slice from the top, perpendicular to the sliced stem face without cutting through the root end. Slice again from the top perpendicular to the previous slice to dice.

Heat oil in a saucepan over medium heat.

Add the diced onion. Stir constantly over heat until the onion is tender and translucent.

Add the rice. Stir constantly over heat to toast the rice. You should notice a faint change in color and aroma after 3 or 4 minutes.

Stir in just enough broth to get the rice flowing around the pot without sticking to the bottom. This is the beginning of a process you will carry out until the stock is gone and your risotto is complete.

Stir vigorously, scraping the bottom. Keeping the rice moving as it bubbles away is what builds the characteristic creaminess of a good risotto. When I first learned to make risotto, I was told to never stop stirring. While this may be somewhat overkill, it is far preferable to not stirring enough.

As the pot dries out, whip in another splash of broth. Continue until you're out of stock, then taste the rice for doneness. If you run out of stock and the rice is still a little firm, continue with water in place of stock. When the rice is tender, move on to the next steps.

Toss in the grated parmesan. Stir to distribute.

Squeeze in the juice. Watch out for those seeds.

Add a little salt, some black pepper, maybe another touch of lemon, until you're happy with the result. Risotto is an exercise in balance. The first rule is to keep stirring. Once you can build a creamy base for those perfectly cooked rice grains, the trick is to imbue that textural matrix with just enough salt and acid to tease the palate. Only invite other ingredients when you know you can make them earn their keep. When you really nail it, you know, and it becomes something quite moving.