one lemon unwaxed
1.5 litres chicken stock
300 ml dry white wine
1 small onion, very finely chopped
600g carnaroli rice
90g parmesan cheese, freshly grated
3 tbsp finely chopped fresh parsley
Carefully take the finest layer of skin off the lemon with a potato peeler and very very finely chop. Then extract the juice from the lemon.
Heat stock and wine in a saucepan. In a heavy-based frying pan melt half the butter over gently heat and saute onion until softened and translucent. Add rice and raise heat to moderate. Stir to coat the rice with the butter – make sure you don’t burn the rise, I find that takes about 7 minutes, but be sensible and careful. Add 1 cup of stock. Simmer, stirring all the time, and keep adding stock as it disappears, one cup at a time. The rice should always be just covered. After 15-20 minutes taste. When it is perfectly cooked, add cheese, remaining butter, parsley and lemon zest and juice. Cook for another two minutes, then serve.
Divine…I do keep saying that, don’t I?
recipe from Stephanie Alexander The Cook’s Companion