3 1/2 cups water

2 teaspoons salt

2 tablespoons butter

2 cups long grain white rice

3 large lemons

1/4 cup olive oil

1 1/2 cups grated Parmesan cheese

1/4 cup heavy cream

Amother lemon for garnish

Bring water and salt to a boil in a large saucepan.  Stir in butter, then add rice.  When it comes to a boil again, cover and turn heat to low.  Cook 20 minutes.

Meanwhile, juice lemons in a medium bowl.  Zest all lemons and add to juice.

When rice is done, pour in lemon juice/zest, olive oil, and cheese.  Mix until cheese melts.  Fold in cream.  Transfer to a bowl and garnish top with a pinwheel of lemon slices.  Serves 4 - 6.