Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Combine lemon juice, egg yolks and cream. Set aside.
  2. Melt butter in large skillet. Cook onion over low heat until soft but not brown.
  3. Stir in rice and increase heat to medium.
  4. Add wine and continue to stir until wine is absorbed.
  5. Increase heat to medium-high and stir in about 1 cup chicken broth. Continue stirring until broth is absorbed.
  6. Continue adding broth ½ cup at a time, stirring constantly.
  7. When rice is cooked, stir in lemon mixture, chives and Parmesan cheese.
  8. Add pepper to taste.

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