1. Chop together the lemon rind, garlic and parsley. 2. Heat the butter in heavy 2-qt pot. 3. Cook the garlic mixture very gently for 10 minutes. 4. Stir in the rice. 5. Stir over medium heat for 2 minutes. 6. Combine the stock and wine in a saucepan. 7. Heat until it begins to bubble at the sides. 8. Stir into rice; add salt and freshly ground pepper. 9. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender. 10. Fluff with a fork. 11. Cover the pot with a kitchen towel and lid until it is time to serve. 12. Serve hot or at room temeperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
