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Chef with red wine glass


Yield: Makes 6 servings.

• 2 tablespoons lemon juice
• 2 egg yolks
• 1/2 cup heavy cream
• 2 tablespoons butter or olive oil
• 1/2 cup minced onion
• 1 cup uncooked U.S. arborio or medium grain rice
• 1/3 cup dry white wine
• 4 to 5 cups hot chicken broth
• 3 tablespoons finely minced chives
• 1/4 cup grated Parmesan cheese
• ground black pepper to taste

Combine lemon juice, egg yolks and cream. Set aside. 
Melt butter in large skillet. Cook onion over low heat until soft but not brown. Stir in rice and increase heat to medium. Add wine and continue to stir until wine is absorbed. Increase heat to medium-high and stir in about 1 cup chicken broth. Continue stirring until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring constantly.

When rice is cooked, stir in lemon mixture, chives and Parmesan cheese. Add pepper to taste.
Nutrition Facts
Calories 300   
Total Fat 17g 
Cholesterol 113mg 
Sodium 785mg 
Total Carbohydrate 29g 
Protein 7g

USA Rice Federation (

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