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Categories:
butter olive oil yellow onion garlic Arborio rice tomatoes white wine chicken broth salt freshly ground black pepper Parmesan fresh basil
Viewed: 7 - Published at: 5 years agoIngredients
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 whole Large Yellow Onion, Diced
- 3 cloves Garlic, Minced
- 2 cups Arborio Rice, Uncooked
- 8 whole Sun-dried Tomatoes Packed In Oil, Drained And Minced
- 1 cup Dry White Wine (optional)
- 7 cups Low Sodium Chicken Broth
- Salt As Needed
- Freshly Ground Black Pepper
- 1 cup Parmesan, Freshly Grated
- 1/4 cups Heavy Whipping Cream
- Fresh Basil, Chiffonade (optional)
Method
- Heat broth (note: it's important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.
- Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.
- Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
- Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
- Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done-it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.
- Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste. Serve as a main dish with a salad, or as a side dish with steak, chicken, or fish. Delicious!
