Creamy Rice with Lemon, Herbs, and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This lovely first course has the texture of risotto without the constant stirring. What to drink: Arneis or Soave. Ingredients:
4 quarts water |
2 cups arborio rice or medium-grain rice (12 to 13 ounces) |
1 cup chopped onion |
1/2 cup chopped fresh parsley |
6 tablespoons (3/4 stick) butter, cut into small pieces, room temperature |
1/4 cup chopped fresh basil |
1 tablespoon fresh lemon juice |
1 teaspoon grated lemon peel |
1 cup (packed) plus 2 tablespoons grated parmesan cheese (about 3 ounces) |
fresh basil sprigs |
Directions:
1. Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.
2. Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.
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