Place a large pan or Dutch oven over a medium heat and add the ghee or oil. Once it is shimmering, add the rice grains and about half of the lemon zest. You can add a bit of extra ghee or oil here if you need it.

Once the grains are toasted, add the white wine to the pan. Stir and allow it to be absorbed by the grains. Once it has, add a ladle full of warm stock. Stir gently and allow the stock to be absorbed by the grains. Repeat this process, adding splashes of lemon juice in with the stock to your taste, until you have used 750-1000ml of stock. From here, assess: is the rice cooked through but firm? Are there any undercooked grains? Does the risotto have a creamy, saucy texture without being sloppy? Add the extra stock, if necessary, to achieve this consistency.

Once you’re happy with the consistency, take the risotto off the heat. Stir in the cheese in batches, adding a splash of extra stock if necessary to achieve a creamy risotto that still holds its shape. Add seasoning here to taste, along with extra lemon zest and juice if you think it needs it.

Serve with extra grated cheese, lemon zest and pepper and drizzle over some melted garlic ghee or garlic infused olive oil to finish.