This one is delicious and different. It is creamy, a bit cheesy, and still has a firm texture like regular rice. I recommend this to someone who can focus on one dish for about 30 minutes, since it takes special attention and constant stirring. Enjoy this with a grilled steak and a baked sweet potato.
Ingredients:
1 cup uncooked Arborio rice
3 Tablespoons unsalted butter, melted in a deep skillet
1/2 small sweet onion, finely chopped
1/4 cup dry white wine
1 clove garlic, minced
3 cups chicken broth, heated over medium-low heat
1/4 teaspoon salt (but you may not need this much; the broth and cheese may make it salty enough, just taste and see)
2 Tablespoons freshly grated Parmesan cheese
1 Tablespoon chopped fresh rosemary or oregano (or a mixture of other fresh herbs)
freshly ground black pepper, to taste
Over high heat, cook rice in melted butter, stirring constantly for 1 minute.
Reduce heat to medium-high and stir in onion; sauté for 1-3 minutes until onion is tender, stirring constantly.
Stir in wine and garlic; cooking until wine is absorbed.
Add 1 cup (or one ladle-full) of hot broth, stirring constantly until the liquid is absorbed. Repeat with the remaining broth, one ladle-full of 1 cup at a time, until broth is absorbed after each addition. This should take about 30-45 minutes total.
Add the fresh herbs and stir constantly 2-3 minutes longer.
Remove from heat and add salt if needed and cheese, stirring vigorously until blended.
Serve hot or warm with a sprinkling of the grated cheese and some pepper to taste.
Makes about 4 side-dish servings.
No comments:
Post a Comment