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Categories:
chicken broth butter red onion carrots salt ground pepper long grain white rice white wine Parmesan cheese
Viewed: 73 - Published at: 7 years agoIngredients
- 2 (14 1/2 ounce) cans reduced-sodium chicken broth
- 2 tablespoons butter
- 1 medium red onion, finely chopped
- 6 medium carrots, grated
- coarse salt
- ground pepper
- 1 14 cups long grain white rice
- 12 cup dry white wine
- 14 cup grated parmesan cheese
Method
- In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
- In a large saucepan, melt 1 tablespoon butter over medium.
- Add onion and carrots; season with salt and pepper.
- Cook, stirring occasionally, until softened, 5 to 7 minutes.
- Stir in rice.
- Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
- Add 2 cups hot broth, simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes.
- Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more.
- Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
- Rmove risotto from heat.
- Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.
