Lemon rice
Instructions
Chop fine the onion without crying too immature for his end.
Crush garlic without destroying it (should be compact).
In a casserole put oil and butter in sufficient quantity (no exaggeration) and Brown the onion and garlic (throw them in the pot when oil and butter are very hot.
When the garlic takes color, delete it.
Pour the rice and let it croccare stirring well.
When it becomes translucent add the wine and let it evaporate, stirring well.
The rice is croccare, so don't be afraid if you hear strange noises or if you feel that you are attacking everything.
The wine evaporates, begin to pour ladles of broth .
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Three-quarters of cooking rice approximately after 12 minutes pour the lemon peel and finely chopped juice of 1/2 lemon.
When cooked, stir well with a small knob of butter, cream, parmesan and a peppery in the preferred dose.
Optionally, you can add a sprinkling of chopped parsley on the plate.
Ingredients and dosing for 4 persons
- 320 g of vialone nano
- 1 onion
- 1 clove of garlic
- 1 lemon (yellow part of the peel)
- 1/2 lemon (juice)
- 3 tablespoons of cream
- 70 cl of meat broth
- 1/2 cup of dry white wine
- Olive oil
- Butter
- Pepper
- Abundant of grana
- Parsley