Creamy Rice With Lemon, Herbs, And Parmesan - cooking recipe

Ingredients

4 quarts water
2 cups arborio rice (12 to 13 ounces) or 2 cups medium grain rice (12 to 13 ounces)
1 cup chopped onion
1/2 cup chopped fresh parsley
6 tablespoons butter, cut into small pieces, room temperature
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 lemon, rind of, grated
1 cup packed grated parmesan cheese, plus
2 tablespoons grated parmesan cheese (about 3 ounces)
fresh basil sprig

Preparation

Bring 4 quarts water to boil in large pot over high heat.
Add rice and onion.
Boil until rice is just tender, about 16 minutes.
Drain, reserving 1/2 cup cooking liquid.
Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl.
Add hot rice mixture, stir to melt butter.
Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir.
Season with salt and pepper.
Sprinkle with 2 tablespoons cheese.
Garnish with basil sprigs and serve.