|In a small pot, heat the LMM stock.|
|In a wide and deep saute pan, melt 2 tsbp of butter. Add the diced onions and salt, and cook over medium heat until tender (no brown).|
|Add the Arborio Rice and toast for a minute or so. Add the wine and reduce until almost dry.|
|While constantly stirring with a wooden spoon, slowly add the stock. All along, test for doneness. If before the rice is cooked, you run out stock, add water instead.|
|When the rice is cooked, add the spinach and preserved Meyer lemon. Remove from heat and add the reaming butter and cheese. Stir.|
|Season to taste and serve.|
This is the base method for a vegetable risotto. If the vegetable requires more cooking, cook or roast ahead.