Lemon rice with vongole recipe - Gourmet Traveller

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 white onion, thinly sliced
• 2 garlic cloves, crushed
• 300 gm medium grain rice, rinsed
• Zest and juice of 1 lemon
• 125 ml (½ cup) white wine
• 625 ml (2½ cup) fish stock
• 500 gm vongole, purged
• Dill Oil
• ¼ cup (loosely packed) dill leaves, finely chopped
• ¼ preserved lemon, rind finely chopped
• 60 ml (¼ cup) olive oil