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Ingredients
  • 1 cup Arborio rice
  • 1 Vidalia onion
  • 2 cups grated Parmesan, divided
  • 4½ cups vegetable or chicken stock
  • ½ cup white wine
  • 4 tablespoons butter, divided
  • ⅔ teaspoon sea salt
  • ⅛ teaspoon pepper
  • ½ teaspoon garlic, minced
  • Zest of 1 lemon
  • Optional Ingredients
  • leftover Parmesan rinds
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