1 cup Arborio rice
1 lime, juiced
1/3 cup cilantro, chopped
1 wedge BellaVitano Gold, shredded
3 cups chicken stock
2 tablespoons butter
1. Sauté butter and rice for about 5 minutes until rice becomes slightly browned.
2. Add 1 cup of chicken stock and reduce heat.
3. When current stock is absorbed, add the remaining 2 cups of chicken stock.
5. When rice is fully absorbed, stir in cilantro and lime juice.
6. Lastly, stir in shredded cheese. Serve warm.