Brown the onion
In a sauté pan, heat a drizzle of olive oil. Add the onion and garlic and sweat over low heat without browning.

• ·Add the rice
  Add the rice to the pan. Stir to coat well with oil until it becomes pearly (about 2 minutes).
• ·Deglaze with Verger Blanc
  Pour in 10 cl of Blanc Petit Béret. Let it reduce until the liquid is almost completely absorbed.
• ·Gradually add the broth
  Add a ladleful of hot broth, stir gently, and let it absorb. Repeat until all the broth is used up (about 18-20 minutes). The rice should be tender but still slightly firm in the center.
• ·Finish the risotto
  Off the heat, stir in the cold butter, grated Parmesan cheese, lemon zest, and a few drops of juice for balance. Mix well, cover, and let stand for 1 minute.
• ·Serve hot
  Serve with a drizzle of olive oil, a twist of ground pepper and some fresh herbs if desired.