Step 1

Combine butter, vegetable broth, 1 1/4 cups of whole milk and white pepper in a pot with a tight-fitting lid. Bring the mixture up to a simmer, then add 1 1/2 cups long grain rice.

Step 2

Return the pot to a boil, then reduce to a simmer and cover. Cook for 18-20 minutes, until the liquid has absorbed and the grains are cooked through. At the end of cooking time, I test the rice to determine if it needs additional liquid or time to fully steam through. If needed, I'll add 1/4 cup additional milk, stir, cover and cook for an extra 2-3 minutes.

Step 3

Once the rice mixture has finished cooking, remove from the heat, add lemon zest and parmesan, stirring to combine. Then add the final 1/2 cup of whole milk and 2 tablespoons of parsley. Taste and adjust seasoning.

Step 4

Serve with additional lemon zest and parsley for garnish.