Ingredients:

6-8 cups low-sodium chicken stock
3 Tbsp extra-virgin olive oil
1 finely chopped onion
1-1/2 cups Urban Accents Portofino Risotto Rice
4 Tbsp unsalted butter
3/4 cup freshly grated Parmesan cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 Tbsp fresh lemon juice
1 tsp grated lemon zest
Basil sprigs, as garnish

Directions:

Heat stock in saucepan over medium heat and keep at a low simmer.  In a large saucepan, saute onion in olive oil over medium heat until translucent.  Add Portofino Risotto rice, stirring until it absorbs the oil completely, about 3-4 minutes.  Using a ladle, add 2 ladlefuls of hot stock to rice, stirring constantly.  When liquid is nearly absorbed add more hot stock a ladleful at a time until rice is almost translucent but still opaque in the very center, about 14-16 minutes.  Remove from heat and add stir in butter, Parmesan cheese, parsley, basil, lemon juice and lemon zest.  Mix until incorporated, and then garnish with basil sprigs.