Ingredients

6 cups vegetable broth
4 tablespoons plus 1 tablespoon olive oil
1/3 cup finely minced onion
2 cups Arborio rice
1/2 cup dry white wine or broth
1 cup Italian, flat-leaf parsley (1 bunch parsley), washed, thickest stems removed, finely chopped
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
3/4 teaspoon kosher salt
Zest of 1 lemon, finely grated, about 1 tablespoon

Directions

In a medium-large saucepan, bring the broth to a boil, then reduce the heat, leaving broth at a gentle simmer.

Heat the 4 tablespoons olive oil in a heavy 4-quart casserole over moderate heat. Add the onion and sauté for 1 or 2 minutes, until it is translucent; be careful not to brown it.

Add the rice; using a wooden spoon, stir 1 or 2 minutes, or until the grains are well-coated. Add the 1/2 cup wine or broth, stirring until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently to prevent sticking. Allow the rice to absorb the liquid before adding the next 1/2 cup. Reserve about 1/4 cup broth to add at the end.

After about 16 to 18 minutes, taste rice to see if grain is al dente (tender, but still firm to the bite). If it seems too hard, add a little more broth and cook another minute or two. Add the reserved broth and the parsley. Remove pan from the heat.

Add the 1 tablespoon olive oil, cheese, salt and lemon zest, and stir vigorously into the rice. Cover and let the risotto "rest" a few minutes to absorb the flavors before serving. Makes 4 servings.