Risotto alla Marchigiana

1. In a medium saucepan, bring chicken stock to a boil and reduce to simmer over low heat.

2. Melt 2 tablespoons of butter in a large sauté pan over medium heat. Add onions, reduce heat, and cook slowly, stirring occasionally until onions are soft and translucent. Add rice and 1 teaspoon salt. Stir for about one minute to toast rice. Add white wine, increase heat, and simmer, stirring constantly until the pan is almost dry.

3. Add enough stock to cover the surface of the rice (about 4 cups) and stir constantly until liquid is mostly absorbed. Continue adding stock, 1/2 cup at a time, stirring constantly until stock is absorbed before adding the next. After about sixteen to eighteen minutes, the rice should be tender but firm to the bite. The thickness should be similar to mashed potatoes, but the risotto will thin out as remaining ingredients are added. Add more stock and continue cooking if you prefer a less al dente risotto. (You don’t need to use all the stock.)

4. Remove pan from heat and gently fold in cheeses, remaining butter, and cinnamon. The risotto should be soft and creamy. If it seems too thick, add small amounts of stock. Season to taste with salt and pepper.

5. Lightly grate lemon zest on each plate. Top with a generous portion of risotto. Garnish with grated pecorino and serve immediately.