The secret to risotto is patience.
Combine 4 cups of broth with 3 cups of water in a pot and allow to gently simmer. Place the onion in a skillet with 2 Tbs of butter and sauté over medium until softened. Add garlic and sauté another 45 seconds. Add your rice and continue to sauté until it is lightly toasted. Add a splash of wine and stir until the wine has pretty much evaporated.
Now start adding the simmering broth and water mixture, ½ cup at a time while constantly stirring. As the liquid is absorbed, continue to add ½ cups of liquid, constantly stirring until the liquid is absorbed each time. Repeat until all the liquid has been used and absorbed. Then stir in the juice of 1 lemon, some grated lemon peel if you like it lemony, another 2 Tbs butter and parmigiano.
Move to a serving bowl, and garnish with finely chopped Italian parsley, basil and/or chives, your choice.
