4 Tbs. unsalted butter
1 small onion, diced
2 cups Arborio rice
2 cloves garlic, diced
1 1/2 Tbs. kosher salt
1 tsp. white pepper
6 1/2 cups low-sodium chicken stock, heated
3/4 cup dry white wine
2 Tbs. minced preserved lemons
1 cup freshly grated Parmesan cheese
2 Tbs. flat-leaf parsley, finely sliced
Melt the butter in a shallow, heavy-bottomed pot over medium heat. Add the onion and cook covered, stirring occasionally, until translucent, about 15 minutes. Add the rice, garlic, salt, and white pepper and stir until all of the rice has been coated with the butter. Add one and a half cups of heated stock.
Using a wooden spoon, stir the rice until the liquid is almost absorbed. Continue cooking, adding half a cup of warm stock at a time, stirring frequently to prevent scorching and letting each addition of stock be absorbed before adding the next. When the rice begins to look a little creamy and all of the stock is gone, 20 to 30 minutes, the rice should be almost tender. Add the wine and preserved lemons and continue to cook risotto until wine is absorbed. Stir in the Parmesan cheese and the parsley and serve immediately.