Ingredients:
4 quarts water
2 cups arborio rice
1 medium onions, finely chopped
2 tablespoons fresh minced garlic
1/3 cup chopped fresh parsley
1/3 cup butter, room temperature
1/2 teaspoon dried basil ( can use more or use about 1/4 cup chopped fresh basil)
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest ( you can add in a bit more if desired)
salt and black pepper
1 cup grated parmesan cheese
Directions:
Heat about 2-3 tablespoons vegetable oil in a large heavy pot.
Add in the onion and garlic; saute for about 3 minutes.
Add in 4 quarts water and bring to a boil over high heat.
Add in the rice; boil until the rice is JUST tender (about 15-16 minutes; drain and RESERVE 1/2 cup cooking liquid.
In a medium bowl mix together the chopped parsley, softened butter, basil, lemon juice and lemon zest.
Add the hot rice to the mixture; stir to melt butter.
Add in reserved 1/2 cup cooking liquid and grated parmesan cheese; stir well to combine.
Season with salt and pepper.
Sprinkle with more Parmesan cheese if desired.
Servings: 4
Time preparation: 25 min.
Time total: 40 min.