Wash the rice and let it drain.

Finely chop the onion.

Scrub the lemon clean and grate the zest.

Finely chop the leaves from 3 sprigs of parsley and mix with the grated Parmesan cheese.

Heat 3 tablespoons of oil in a large skillet or wok.

Add the rice and stir until it starts to sizzle.

Meanwhile, heat the stock in a separate pot, adding water to make 1.

25 liters.

Deglaze the rice with the white wine and let the liquid absorb while stirring.

Gradually add the warm stock to the rice, stirring continuously.

This process takes about 15-20 minutes in total.

Once the rice is cooked but still moist, season with 2-3 tablespoons of butter, salt, pepper, and nutmeg to taste.

Stir in the parsley and Parmesan mixture.

Serve the lemon parsley risotto hot, garnished with extra lemon zest and parsley leaves if desired.