Lemon-and-Parsley Risotto

Name: Lemon-and-Parsley Risotto
Ingredients: 4 cups low-sodium chicken broth; 1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 cup finely chopped yellow onion (from 1 small); 1 1/2 cups short-grain Italian rice, such as arborio; 1/4 cup dry white wine, such as Sauvignon Blanc; 3 tablespoons unsalted butter, room temperature; 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving; 1/3 cup chopped fresh flat-leaf parsley

"Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it a bright boost, while Parmesan adds a welcome hit of umami...."

INGREDIENTS

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4 cups low-sodium chicken broth

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1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice

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Kosher salt and freshly ground pepper

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2 tablespoons extra-virgin olive oil, plus more for drizzling

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1 cup finely chopped yellow onion (from 1 small)

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1 1/2 cups short-grain Italian rice, such as arborio

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1/4 cup dry white wine, such as Sauvignon Blanc

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3 tablespoons unsalted butter, room temperature

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1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving

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1/3 cup chopped fresh flat-leaf parsley

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