Lemon and Rosemary Risotto 4 cups (or more) organic chicken stock 3 tablespoons olive oil 1 cup Arborio rice 1/4 cup minced fresh Italian parsley 1 tablespoon minced fresh rosemary leaves 1/4 teaspoon Nielsen-Massey Pure Lemon Extract 1/2 cup (2 ounces) grated fresh Parmesan cheese Heat the chicken stock in a large microwave-safe measuring cup for 4 minutes on High. Set aside. Heat the olive oil in a large sauté pan over medium heat. Add the rice and stir to coat. Reduce the heat to medium-low. Add 4 cups of the stock a little at a time, stirring constantly and cooking until the stock is absorbed for each addition. This will take approximately 30 to 40 minutes. The risotto will be creamy and yield to a gently bite when done. Stir in the parsley, rosemary, lemon extract, Parmesan cheese and enough of the remaining stock to maintain a creamy consistency. Serves 4 It normally takes five pounds of uncured, "green" vanilla beans to produce one pound of cured vanilla beans.

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