Lemon Rice

Preparation:

Preparation: Finely chop the onion without crying too much for its immature end. Crush the garlic without destroying it (it must remain compact). Put enough oil and butter into the saucepan (do not overdo it) and brown the onion and garlic (throw them into the saucepan when the oil and butter are hot. When the garlic takes on a colour, remove it. Pour in the rice and make it crunchy, mixing well . When it becomes translucent, pour the wine and let it evaporate well, stirring. The rice should be crunchy, so don't be afraid if you hear strange noises or if it seems that everything is sticking. Once the wine has evaporated, we begin to pour the ladlefuls of broth. .. When the rice is three quarters cooked, i.e. about 12 minutes later, add the finely chopped lemon peel and the juice of 1/2 lemon. When cooked, stir well with a small knob of butter, the cream, the Parmesan and a pepper in the preferred dose.Optionally, you can add a sprinkling of chopped parsley on the plate.