Heat a 12-inch skillet over medium heat.

Add olive oil to the skillet.

Add brown rice to the skillet in a single layer.

Toast the rice for about 5 minutes, stirring occasionally.

Zest one lemon and add the zest to the rice.

Juice the lemon and add the juice to the rice.

Meanwhile, heat chicken stock/water to a low boil in a separate pot and keep warm.

Add white wine to the rice and let it simmer until absorbed.

Begin adding warm stock/water to the rice one ladle at a time, stirring frequently.

Let the rice simmer slowly, adding more liquid as needed to prevent it from drying out.

Continue this process until the rice reaches your desired texture (about 30-40 minutes).

Grate aged Gouda over the rice as it continues to cook.

Stir the Gouda into the rice until melted and well combined.

Serve immediately.