Lemon Rice

Ingradients (For 6 People)
  • 1,5 lt of chicken broth
  • 50 g of butter
  • 2 tablespoons of extra virgin olive oil
  • 1 onion
  • 450 g of rice
  • ½ glass of white wine
  • 6 tablespoons of grated Parmesan cheese
  • 2 tablespoons of grated parsley
  • 2 tablespoons of ezlemon juice
  • 4 teaspoons of grated lemon peel

Heat the broth and keep it warm. In a saucepan melt 2/3 of the butter with the oil. Add the chopped onion and cook it over moderate heat stirring until it is tender. Add the rice and toast for a few minutes. Pour the white wine and let it evaporate while stirring. Add a bit of broth and cook it while stirring. As the broth is absorbed add more until the rice is cooked. Turn off the heat and add the butter, the Parmesan cheese and stir. Complete with parsley, lemon juice and lemon peel. Garnish with lemon slices and parsley and serve hot.