2Heat a large saucepan over medium heat. Add butter, olive oil and onions and cook for about 5 or 6 minutes.
3Add rice, stir for 2 minutes or until rice is translucent.
4Add wine and stir until it is all absorbed.
5Add the hot stock about 1 cup at a time, stirring frequently until absorbed. Repeat this step until all stock is absorbed and rice is cooked but not mushy. (About 30 minutes.) After about 15 minutes, add lemon zest and juice. Test the rice often towards the end of the time to prevent overcooking.
6When rice is done, turn off heat and add about half of grated cheese. Stir until melted and combined, and serve immediately. Remaining cheese is for sprinkling on top of each serving.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.