Lemon risotto on soft cheese

Ingredients for 4 servings:

• 2 tbsp butter
• 1 onion(s), finely chopped
• 300g risotto
• 2 ½ dl white wine
• 1 liter chicken broth
• 1 tbsp butter
• 1 lemon(s), zest and juice
• Salt
• pepper
• 100 g cheese, soft cheese, e.g. Brie, in thin slices

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Sauté the onions in hot butter, add the rice, and stir until translucent. Deglaze with the wine and reduce until almost completely. Then, while stirring frequently, gradually add the stock; the rice should always be just covered with liquid. After 15-20 minutes, the rice should be creamy and still al dente. Remove the pan from the heat. Meanwhile, mix the second butter with the lemon zest and 2 tablespoons of lemon juice. Season with salt and pepper to taste, and stir into the risotto. Arrange the cheese slices on warmed plates and serve the risotto on top. My party fillets with apricots, for example, go well with this.