Steps:
- Heat large saucepan over medium heat. Add butter, oil and onion. Cook for 6-8 minutes until soft and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer. Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent. Add the stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente (20-30 minutes) To serve, stir through the parmesan, extra butter, salt & pepper
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