Creamy Rice With Lemon, Herbs, and Parmesan |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This wonderful rice dish has the texture of risotto without the constant stirring. Taken from the Oct 2002 issue of Bon Apetit. Ingredients:
4 quarts water |
2 cups arborio rice (12 to 13 ounces) or 2 cups medium grain rice (12 to 13 ounces) |
1 cup chopped onion |
1/2 cup chopped fresh parsley |
6 tablespoons butter, cut into small pieces, room temperature |
1/4 cup chopped fresh basil |
1 tablespoon fresh lemon juice |
1 lemon, rind of, grated |
1 cup packed grated parmesan cheese, plus |
2 tablespoons grated parmesan cheese (about 3 ounces) |
fresh basil sprig |
Directions:
1. Bring 4 quarts water to boil in large pot over high heat.
2. Add rice and onion.
3. Boil until rice is just tender, about 16 minutes.
4. Drain, reserving 1/2 cup cooking liquid.
5. Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl.
6. Add hot rice mixture, stir to melt butter.
7. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir.
8. Season with salt and pepper.
9. Sprinkle with 2 tablespoons cheese.
10. Garnish with basil sprigs and serve.
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