In a medium saucepan, heat clarified butter or olive oil until shimmering. Add onion and cook until softened and translucent, about 5 minutes.
Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.
Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil.
Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork.