Lemon Scented Risotto

Preparation:

Preparation: Bring the broth to a boil. Peel, wash and finely chop the onion. Grate the lemon peel (only the yellow part), squeeze out the juice and keep it aside. In a saucepan, heat 20 g of butter with the onion and let it dry without letting it brown. Add the rice, toast it for 2 minutes, stirring constantly with a wooden spoon; pour in the lemon juice and, a little at a time, the boiling stock. Continue cooking for about 15-18 minutes, stirring occasionally. Halfway through cooking, add the saffron dissolved in a little boiling broth. At the end of cooking, remove the saucepan from the heat and sprinkle the risotto with the grated lemon peel and a pinch of freshly ground pepper and salt; then add the remaining butter and mix. Let the risotto rest for 2 minutes and serve piping hot.