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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 9 cups chicken stock or canned low-sodium broth
- 1/4 cup extra-virgin olive oil
- 2 large garlic cloves, minced
- 1 large onion, finely chopped
- 2 large tomatoespeeled, seeded and finely chopped
- 1 pound arborio rice
- Salt and freshly ground pepper
- 1/4 cup finely chopped flat-leaf parsley
Method
- Preheat the oven to 500.
- Butter a 9-by-12-inch glass baking dish.
- In a medium saucepan, bring the stock to a bare simmer; cover and keep warm over low heat.
- Heat the olive oil in a large saucepan.
- Add the garlic and onion and cook over moderately low heat until softened, about 6 minutes.
- Add the tomatoes and cook over moderate heat until softened, about 8 minutes.
- Stir in the rice.
- Add about 2 cups of the hot stock, or enough to just cover the rice, and cook, stirring constantly, until the stock has been absorbed.
- Continue to add the stock, 2 cups at a time, stirring briskly, until the rice is tender and the sauce is creamy, about 30 minutes total.
- Season with salt and pepper and stir in the parsley.
- Transfer the rice to the prepared baking dish.
- Bake the rice for 1 hour, uncovered, until richly browned on top.
- Serve at once or let stand for up to 20 minutes before serving.
