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1
Halve and juice the lemon and remove the zest with a vegetable peeler.
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2
Leave half the zest in strips and mince the rest.
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3
Set aside the juice and the minced zest.
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4
Place the strips of zest in a saucepan with the broth, leek and bay leaf.
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5
Bring to boil over medium-high heat, then cover and simmer gently over low heat for 30 minutes.
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6
Strain the broth through a sieve, discard the leek and bay leaf, and pour it back into the saucepan.
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7
Cover and bring it back to a gentle simmer over low heat.
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8
Meanwhile, in a separate saucepan melt the butter.
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9
Saute the shallots, parsley, and minced lemon zest over medium-low heat until the shallots are soft, about 10 minutes.
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10
Add the rice and stir until it's coated with the seasonings and glistening, about 3 minutes.
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11
Add the white wine and lemon juice, turn up the heat, and stir until it's just about evaporated, about 2 minutes.
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12
Lower the heat.
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13
Using a ladle, add about 1 cup hot broth.
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14
Stir constantly over medium heat until the broth has been absorbed.
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15
Add another ladleful of broth and keep stirring until it's been absorbed.
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16
Continue the process, adding broth 1/2 cup at a time and stirring in this way, until the kernels are plump and no longer chalk white in the center.
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17
This should take 25 to 30 minutes altogether.
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18
The rice is done when the liquid has been absorbed, and the kernels are bound in what looks like very ricey, somewhat creamy, rice pudding.
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19
Stir in 2 more tablespoons of broth, along with the parmesan cheese.
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20
Stir til cheese and broth are blended in, about 3 to 4 minutes.
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21
Serve immediately.
