Directions:

In heavy 3-quart (3 L) saucepan, over medium-high heat, warm olive oil. Add onion; reduce heat slightly and sauté for 4 minutes or until softened but not browned. Stir in rice; cook for 3 minutes, stirring constantly. Add wine and cook until reduced by half.

Add approximately 1-1/2 cups (375 mL) hot stock (enough to just barely cover the rice). Stir well to combine; reduce heat to simmer. As stock is absorbed, add more, 1/4 cup (50 mL) at a time, keeping a constant simmer with the stock level just above the rice. Cook, stirring occasionally, for 15 minutes or until rice is "al dente" (i.e. it has lost its hard-kernel quality but is still firm in the middle.

While maintaining a simmer, stir in 1 cup (250 mL) Cucumber Juice. As juice is absorbed, stir in another 1/2 cup (125 mL) juice. Cook until that cucumber juice is absorbed. Stir in diced cucumber and finely grated rind from the lemon. If rice is too firm to taste, continue cooking adding a bit more Cucumber Juice. Season with salt, pepper and a bit of juice squeezed from the lemon. Remove from heat; stir in butter. Serve immediately.

Cucumber Juice:

Use a juicer to process 1 Ontario Greenhouse cucumber or process in a blender at "liquefy" speed; strain by pressing through a fine sieve.

Cook's Notes:

Stock must be warm when adding to risotto. Bring it to a boil and keep hot on the stovetop or in the microwave.