Heat the chicken stock in a large microwave-safe measuring cup for 4 minutes on high. Set aside.
Heat the olive oil in a large sauté pan over medium heat. Add the rice and stir to coat. Reduce the heat to medium-low. Add 4 cups of the stock a little at a time, stirring constantly and cooking until the stock is absorbed for each addition. This will take approximately 30-40 minutes. The risotto will be creamy and yield to a gently bite when done.
Stir in the parsley, rosemary, Lemon Extract, Parmesan cheese and enough of the remaining stock to maintain a creamy consistency.
Heat the chicken stock in a large microwave-safe measuring cup for 4 minutes on high. Set aside.
Heat the olive oil in a large sauté pan over medium heat. Add the rice and stir to coat. Reduce the heat to medium-low. Add 950 ml of the stock a little at a time, stirring constantly and cooking until the stock is absorbed for each addition. This will take approximately 30-40 minutes. The risotto will be creamy and yield to a gently bite when done.
Stir in the parsley, rosemary, Lemon Extract, Parmesan cheese and enough of the remaining stock to maintain a creamy consistency.