Preparation:
Chop together the lemon rind, garlic and parsley. Heat the butter in heavy
2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the
rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a
saucepan. Heat until ti begins to bubble at the sides. Stir into rice;
add
salt and freshly ground pepper. Cover tightly and simmer over very low
heat
for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a
fork. Drape a towel over the pot and cover the towel until it is time to
erve. Serve hot or at room temeperature. |
