Risotto A La Californiese

• 1 cup whole grain brown rice
• 1 Meyer lemon
• 2 cups chicken stock/water
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• Aged Gouda (hard)

1. Heat a 12 inch skillet and add the olive oil and brown rice. The rice should cover the bottom of the skillet and not mound up. Toast the rice for about 5 minutes on medium heat. Add the zest of one lemon and its juice to the rice as it is toasting. In the meantime, heat your stock/water to a low boil and keep it warm on another burner.
2. Add the white wine and let it simmer until it is absorbed. Begin laddling in the stock/water and let the rice simmer slowly. Stir frequently and keep adding liquid. Do not let it dry out. Keep doing this until the rice is the texture you like. This can take a long time!
3. Take the aged Gouda and grate it over your rice as it continues to cook slowly. Stir it in until melted. Ecco!

whole grain brown rice, lemon, chicken stockwater, white wine, olive oil, gouda

Taken from food52.com/recipes/3697-risotto-a-la-californiese (may not work)