date:May 07, 2014
Reduce heat to low to keep hot.
2. Heat butter and half the oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Stir to combine. Reduce heat to low. Add 1/2 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/2 cup at a time, until all liquid is absorbed and rice is tender and creamy.
3. Meanwhile, combine half the sage and lemon rind and remaini