1 onion, chopped
1/2 c. butter
1 lb. Aborio (Italian rice)
Grated zest of 2 lemons
Juice of 1 lemon
2 c. chicken broth
1 c. ricotta cheese
1/2 c. fresh grated Parmesan

In a food processor, process onions until finely chopped. In a 2 quart pan over low heat, melt butter. Add onion and cook until soft. Add rice, lemon zest and juice. Stir. Add enough broth to cover. Cook, partially covered and stir frequently, about 20 minutes or until broth is absorbed. Add ricotta and toss. Sprinkle rice with Parmesan cheese, cover tightly and let stand off heat 3 minutes. Serves 6.