A delightful risotto infused with the fresh flavors of lemon and herbs, perfect for a comforting meal.
Heat the chicken broth in a saucepan over low heat to keep it warm.
Warm broth ensures the risotto cooks evenly without cooling down the mixture.
In a separate saucepan, melt half of the butter over medium heat and sauté the onion and garlic until fragrant.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Add the rice to the saucepan and stir to coat it with the butter mixture.
Toasting the rice slightly enhances its nutty flavor.
Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
Stirring constantly helps release the starch from the rice, creating a creamy texture.
Once the rice is cooked and creamy, stir in the remaining butter, lemon zest, dill, and parmesan cheese.
Adding the cheese and butter at the end ensures a rich and creamy finish.
Serve the risotto immediately, garnished with additional dill if desired.
Serving immediately preserves the creamy texture of the risotto.
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