Ricotta, Marjoram And Lemon Risotto - cooking recipe

Ingredients

1 tbsp extra virgin olive oil, plus extra to serve
1 None small onion, finely chopped
14 oz Arborio rice
2/3 cup dry white wine
6 cups hot chicken stock
1 oz Parmesan cheese, grated, plus extra to serve
1 None lemon, zested and juiced
2 1/2 tbsp butter
2 tbsp fresh marjoram leaves
4.5 oz fresh ricotta cheese, crumbled

Preparation

Heat oil in a large heavy-bottomed saucepan over medium heat. Saute onion for 3-4 mins, until tender. Add rice and stir for 1 min to coat well. Add wine and stir for 1 min, until absorbed. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20-25 mins.
Remove from heat. Add Parmesan, lemon zest, lemon juice, butter and 1 tbsp marjoram. Season. Cover and set aside for 1-2 mins.
Serve topped with crumbled ricotta, remaining marjoram, black pepper and a drizzle of olive oil.