In a small saucepan or in a microwave-safe glass measuring cup, heat the chicken stock.
Over medium heat, add the olive oil to another saucepan, and heat until the oil is shimmering. Add the rice, and stir to coat. Gradually add the hot stock, stirring with a wooden spoon after each addition. The rice is ready for more stock when the spoon leaves a clean trail in the pan.
Continue cooking and adding stock until the rice is creamy and yields to a gentle bite. Stir in the parsley, rosemary, Nielsen-Massey Pure Lemon Extract, and the Parmesan cheese. Stir, adding more stock, if necessary to make a creamy consistency.
In a small saucepan or in a microwave-safe glass measuring cup, heat the chicken stock.
Over medium heat, add the olive oil to another saucepan, and heat until the oil is shimmering. Add the rice, and stir to coat. Gradually add the hot stock, stirring with a wooden spoon after each addition. The rice is ready for more stock when the spoon leaves a clean trail in the pan.
Continue cooking and adding stock until the rice is creamy and yields to a gentle bite. Stir in the parsley, rosemary, Nielsen-Massey Pure Lemon Extract, and the Parmesan cheese. Stir, adding more stock, if necessary to make a creamy consistency.