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Categories:Viewed: 45 - Published at: 9 years ago
Ingredients
- 2 cups milk
- 6 egg yolks, beaten
- 12 cup long grain rice
- 14 cup chopped parsley (fresh only)
- 1 lemon, zest of
- 2 tablespoons cornstarch
- 2 quarts chicken broth
- 14 cup white wine
- 1 cup butter
- 1 lemon, juice of
- salt and pepper (I fresh ground sea salt and pepper)
Method
- Whisk milk and cornstarch together with beaten yolks.
- Set aside.
- Bring chicken broth to a boil and add rice.
- Cook, covered until the rice is fluffy and tender, about 25 minutes.
- Reduce heat to lowest setting, add milk mixture, stirring carefully.
- Stock will continue to cook and thicken.
- Add remaining ingredients.
