| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Italian |
Italian, Rice and gr, Favorites |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Chicken or vegetable stock |
| 3 |
tb |
Olive oil |
| 1/2 |
lg |
Onion; chopped |
| 1 1/2 |
c |
Arborio rice |
| 1/2 |
c |
Dry white wine |
| 3/4 |
c |
Parmesan cheese; grated |
| 1 |
c |
Mixed fresh herbs*; finely Chopped |
| 1/2 |
c |
Roasted red peppers; chopped |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a small saucepan over high heat, bring the stock to a simmer. Reduce the
heat to low and keep the liquid hot. In a heavy medium saucepan over
medium-low heat, heat the olive oil and sauté the onion, stirring
frequently, until it is translucent, about 8 minutes. To the onion, add
rice and stir until a white spot appears in the center of the grains, about
1 minute. Add wine and stir until it is absorbed, about 2 minutes. Add 3/4
cup of the stock, adjust the heat to simmer, if needed, so that the liquid
bubbles and is absorbed slowly. Stir until liquid is absorbed. Continue
cooking, adding the liquid 3/4 cup at a time and stirring almost
constantly, until the rice starts to soften, about 10 minutes. Continue
cooking, adding stock 1/2 cup at a time and stirring almost constantly,
until the rice is just tender but slightly firm in the center and the
mixture is creamy, about 10 minutes longer. Add the 3/4 cup Parmesan
cheese, herbs, roasted peppers, and salt and pepper to taste. Stir to
blend.
*Mixed herbs of your choice, such as: basil, arugula, chives, parsley,
oregano, etc.
Recipe by: Fort Worth Star Telegram (Willams-Sonoma Collections's )
Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@itexas.net
(Jack Dickson) on Sep 18, 1997
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