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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 lemon, rind of |
8 cloves garlic, peeled |
1/2 cup parsley |
6 tablespoons unsalted butter |
1 cup rice (not instant) |
1 1/4 cups chicken stock |
3/4 cup dry vermouth |
salt & pepper |
Directions:
1. Chop together the lemon rind, garlic and parsley.
2. Heat the butter in heavy 2-qt pot.
3. Cook the garlic mixture very gently for 10 minutes.
4. Stir in the rice.
5. Stir over medium heat for 2 minutes.
6. Combine the stock and wine in a saucepan.
7. Heat until it begins to bubble at the sides.
8. Stir into rice; add salt and freshly ground pepper.
9. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
10. Fluff with a fork.
11. Cover the pot with a kitchen towel and lid until it is time to serve.
12. Serve hot or at room temeperature.
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