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Categories:Viewed: 103 - Published at: 6 years ago
Ingredients
- 2 ounces unsalted butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves peeled and chopped
- 11 ounces Arborio or Carnaroli rice
- 1 cup dry white wine
- 1 pint chicken stock, keep hot
- 2 tablespoons Parmesan cheese
Method
- Melt the butter and mix with the oil in a large pan.
- Add the onions and sweat gently for 3 minutes or until soft.
- Do not let them brown.
- Add the garlic.
- Stir in the rice.
- Continue stirring for about 2 minutes to ensure that all the rice is coated.
- Add the white wine, a few ounces at a time, stirring constantly until the liquid is completely absorbed.
- Add the hot stock a ladleful at a time, stirring gently the entire time.
- Make sure each ladleful is mostly absorbed before adding the next.
- Constantly stir until the rice is just cooked, about 25 minutes.
- Remove from the heat, stir in the Parmesan, and serve.
