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RICE: Meyer Lemon Risotto

6 cups Water
Kosher Salt
3 Tbsp. Grapes & Olives On Tap Meyer Lemon Olive Oil
1 Tbsp. Butter
¾ cup finely chopped Onion
2 cups Arborio Rice
1 cup White Wine
1-2 Tbsp. fresh Lemon Juice
1 Tbsp. freshly grated Lemon Zest
1 Tbsp. chopped fresh Oregano leaves
¼ tsp. freshly ground Black Pepper
¼ Pine Nuts, lightly toasted
¼ cup Parmesan Cheese, freshly grated


Bring water, salted with about 1 Tbsp. Kosher salt, to a boil in a large pot. Lower heat, cover and keep water warm. In a large sauté pan, heat the Meyer Lemon Olive Oil and butter over medium heat. Add onion and sauté until translucent. Add the rice, stir to coat and cook, stirring, until some grains of rice start to brown. Add the wine and stir constantly until all liquid is absorbed. Lower heat to medium low and add the hot water ½ cup at a time (probably a total of 4-5 cups). After each addition, stir constantly until water is absorbed. This should take about 30 minutes. Rice should be cooked through and a bit chewy. Stir in 1 Tbsp. lemon juice, some of the zest and oregano (reserve some for sprinkling on risotto before serving) and the black pepper Serve, sprinkled with extra lemon zest and oregano and topped with pine nuts and Parmesan cheese.