Avgolemono

1 (3lb) whole chicken
2 quarts water
2 tbsp olive oil
2/3 cup risotto or aborio rice
2 large eggs
juice of 2 lemons (1/2 cup)
1 tbsp salt
1 tsp ground pepper

Place chicken in pot with 2 quarts water, or enough to cover chicken. Bring to boil and reduce heat to low, skimming when necessary. In a separate pan, heat oil and add onions. Sweat until clear and set aside. When chicken is cooked through, remove from broth. Let chicken cool. Add rice. Bring to a boil then heat to medium-high and simmer until rice is al dente, about 30 minutes. Add chicken back to broth, adding more water if needed. In a small bowl, beat eggs and lemon juice together. Pour 2 cups of the broth into the bowl of eggs and lemon, whisking continuously. Once all the broth is incorporated, add mixture to pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot