Place parsley into Thermo bowl and chop 3 sec/speed 7. Remove from bowl and set aside.
Place zest and Parmesan into Thermo bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
Place garlic, eschalots and EVOO into Thermo bowl and chop 3 sec/speed 4. Scrape down sides of bowl and saute 3 min/Varoma/speed 1.
Add rice and white wine and saute 2 min/Varoma/Reverse/speed 1.5. (Not rocket science here folks, find a spot between speed 1 and speed 2 and call it speed 1.5!!)
Add stock, Umami, lemon juice and salt and cook 16 min/100ºC/Reverse/speed 1.5.
Add chopped parsley and a splash of cream if using and stir through 3 sec/Reverse/speed 1.5.
Serve piping hot with grated cheese amd lemon zest sprinkled over.
Fantastic when served with Garlic Prawns for a complete WOW factor.