6 cups homemade chicken stock (or 4 cups store-bought thinned with 2 cups water)
1/4 cup EVOO
Grated zest and juice of 2 lemons
4 cloves garlic (I used spring garlic), grated or pasted
1/2 cup chopped spring onion or scallion whites
1 1/2 cups carnaroli rice
1/2 cup dry white wine
3 tablespoons butter, cut into small pieces
Handful of grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
Salt and pepper
Shredded fresh basil, for garnish (optional)
Bring the chicken stock to a simmer in a saucepan and keep warm.
In a pot with a rounded bottom, heat the EVOO (4 turns of the pan) over medium to medium-high heat. Add the lemon zest, garlic, and spring onions whites. Stir that around for 2 to 3 minutes. Add the rice and stir to coat with the oil. Add the wine and cook, stirring, until the wine has evaporated. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice is al dente, about 18 minutes total.
When the risotto is almost done—at around 16 or 17 minutes—stir in the butter, Parm, lemon juice, mint, and parsley. Season with salt and pepper and serve in shallow bowls, garnished with basil, if desired.