Creamy Rice with Lemon, Herbs, and Parmigiano
(Riso Cremoso al Limone, Erbe e Parmigiano)
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 Parmigiano cheese (about 3 ounces)
Fresh basil sprigs
Directions:
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.
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. Makes 6 servings.