Ingredients
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4 quarts water
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2 cups arborio rice (12 to 13 ounces) or 2 cups medium grain rice (12 to 13 ounces)
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1 cup chopped onion
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1/2 cup chopped fresh parsley
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6 tablespoons butter, cut into small pieces, room temperature
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1/4 cup chopped fresh basil
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1 tablespoon fresh lemon juice
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1 lemon, rind of, grated
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1 cup packed grated parmesan cheese, plus
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2 tablespoons grated parmesan cheese (about 3 ounces)
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fresh basil sprig
Instructions
- 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.