1.5l boiling water
1 tbsp extra virgin olive oil
1 brown onion
100ml lemon juice
Zest of 2 lemon
Sauté onion in butter and oil until soft. Add rice and stir to combine.
Add lemon juice and zest – stir until rice has absorbed.
Add a ladleful of boiling water at a time to the rice, stirring until it is absorbed, aproximately 25 minutes.
Stir through 50g of mascarpone cheese.
Serve with grated Parmigiano and chopped flat leaf parsley.