Creamy Parmesan Rice Ready in 25 Min | Velvety Grains

Instructions:

1. Melt the 2 tbsp unsalted butter over medium heat until it foams and smells nutty. Add the 1/4 cup shallots and 3 cloves minced garlic, cooking for 2 minutes until translucent.
2. Add the 1 cup long grain white rice to the pot. Stir constantly for 3 minutes until the edges of the rice look translucent and the kitchen smells like toasted crackers.
3. Pour in 1 1/2 cups low sodium chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
4. Bring the liquid to a boil, then immediately turn the heat to low. Cover with a tight fitting lid and cook for 15 minutes. Do not lift the lid, or you'll lose the steam necessary for even cooking.
5. After 15 minutes, the liquid should be mostly absorbed. The rice should be tender but still have a slight snap in the center.
6. Pour in the 1/2 cup whole milk and 1/4 cup heavy cream. Stir gently over low heat for 2-3 minutes until the mixture looks like a thick soup.
7. Turn off the heat. Sprinkle in the 3/4 cup freshly grated Parmesan cheese in three batches, stirring after each. The cheese must melt completely before adding more to avoid clumping.
8. Fold in the 1 tsp lemon zest, 1/2 tsp cracked black pepper, and 1 tbsp fresh Italian parsley. The acid from the lemon is crucial to cut through the heavy fats.
9. Cover the pot again and let it sit off the heat for 5 minutes. This allows the starches to set, turning the liquid into a cohesive sauce.
10. Use a fork to gently lift the grains. It should look glossy and velvety, not dry.