|
2 cups |
Arborio rice |
|
6 cups |
Chicken broth |
|
6 tbsp |
Unsalted butter |
|
1/2 cup |
Sweet onion, chopped |
|
1 tsp |
Minced garlic |
|
1/2 cup |
Dry white wine |
|
3 oz |
Grated reggiano parmesan |
|
Salt and pepper to taste |
1. Rinse rice in cold water until clear and drain.
2. Bring broth to a boil and keep it simmering.
3. Heat 5 tablespoons butter in sauté pan and add onion.
4. Sauté until soft but not browned.
5. Add the garlic and the drained rice and sauté until the rice is coated.
6. Stir in wine and cook until evaporated.
7. Add 1/3 cup of simmering broth and cook until evaporated - adjust heat if cooking too rapidly.
8. Continue adding 1/2 cup broth at a time as the liquid evaporates.
9. Cook until rice is tender yet firm - 25 minutes.
10. When rice is done, add 1 tablespoon butter and cheese and stir.
11. Season with salt and pepper to taste.