Sauté 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
  Pour the rice into the pan. Stir to coat it well with oil until it becomes pearly (about 2 minutes).
• ·Deglaze with Le Nouveau Blanc
  Pour in the 10 cl of Blanc Petit Béret. Let it reduce until the liquid is almost completely absorbed.
• ·Gradually incorporate the stock.
  Add a ladleful of hot broth, stir gently, and let it absorb. Repeat this process 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
  Remove from heat and stir in the cold butter in pieces, the grated Parmesan cheese, the lemon zest, and a few drops of juice for balance. Mix well, cover, and let stand for 1 minute.
• ·Serve hot
  Arrange on a plate with a drizzle of olive oil, a turn of freshly ground pepper and some fresh herbs if desired.