Lemon & Basil Risotto

From the absolutely wonderful Cuisine website. This is very tasty as is, great for your vegetarian friends too or served with chicken.

• 1 cup basil leaves
• pinch sea salt & black pepper
  
• 2 tsp extra virgin olive oil

1. Crush the above 3 items in a mortar with a pestle until a emerald green oil is formed, set aside until required
   

• 2 cloves garlic, sliced
• 1 onion, sliced
• 2 Tbsp olive oil
• 300g arborio rice
• 250ml white wine
• 750ml chicken stock, warmed
• zest & juice of 2 lemons

1. Gently cook the garlic, onion with some black pepper in the olive oil until onion is soft
2. Add the rice & saute a couple of minutes over a medium heat until the rice 'sings'
3. Add 1/3 of the wine & stir until absorbed, add next 1/3, repeat until all absorbed.
   
4. Add hot stock a ladle full at a time & stir well. Add next ladle when absorbed, keep adding until rice creamy. If insufficient stock add boiling water.
5. When rice creamy, add lemon juice & zest.
6. Add 1/2 basil oil & season the risotto with salt
   
7. Serve: drizzle over remaining basil oil, fresh basil leaves & grated parmesean.

Leftovers can be fried as little patties but I've never had any left overs to try this out :-)