LEMON AND BLACK PEPPER RISOTTO

Steps:

• Bring chicken stock to boil in a 2 qt sauce pan over high heat. Reduce heat and keep at a bare simmer.
• In another 2 quart saucepan, heat butter and oil and add onion, cooking until translucent. Add rice and stir to coat evenly with butter/oil mixture.
• Slowly add hot stock to rice, 2/3 cup at a time, stirring constantly until rice absorbs the liquid, 4 to 5 minutes for each addition.
• When all the liquid has been absorbed, pour risotto out onto a large baking sheet to stop the cooking and cool as quickly as possible. Refrigerate uncovered until cold. Can store in covered container up to 2 days before finishing.
• Work with remaining ingredients. Bring stock to boil.
• Place chilled risotto in 4 qt sauce pan over medium heat. Pour 1-1/2 cups boiling stock into risotto, stirring constantly with a wooden spoon. Continue cooking until rice is just barely tender.
• Stir in cheese and butter, adjusting consistency with more stock if risotto becomes too thick.
• Season salt and coarse pepper. Remove from heat and add lemon and zest. Serve with garnish of choice.