2 1/2 C chicken stock
1/2 C white wine

1 1/2 C long grain rice

Sea salt and freshly ground pepper
1 T extra virgin olive oil
3 dried bay leaves

2 lemons, grated for zest
3 T freshly squeezed lemon juice

1/2 C pine nuts, toasted

Heat olive oil over medium high heat in a heavy sauce pan and add rice until it turns translucent. Add the stock, wine, salt, pepper and bay leaves, and bring to a vigorous simmer, then cover tightly, reduce to low and cook for about 20 minutes. Do not uncover the pan during the cooking process. Remove the pan from the heat and let sit for 10 minutes, still covered. The rice is done when small dimples appear on the surface, sometimes called “fish eyes.” Discard bay leaves, stir in the lemon zest, lemon juice and toasted pine nuts. Serve.