Instructions: Heat stock in 2 qt. saucepan until steaming. Stir in lemon juice and zest.

Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper and nutmeg if desired.

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