| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Rice, Itailian | 4 | Servings | |
INGREDIENTS
| 1 | Small onion | |
| 2/3 | c | Butter |
| 1 3/4 | c | Rice |
| 6 | tb | Grated parmesan cheese |
| 5 | c | Beef stock |
| Olive oil | ||
| Salt |
INSTRUCTIONS
Thinly slice the onion and ut in a pan with 4 tablespoons butter and 1 tablespoon oil; cook over low heat until soft but not brown, adding 1 tablespoon stock, if necessary. Add the rice and fry for a minute, then add a ladleful of stock. When this has been absorbed, add another and repeat process until 2 1/2 cups stock have been used. Stir in half the remaining butter and 2 tablespoons parmesan. Continue adding stock gradually. When rice is cooked, season with salt, add remaining butter and parmesan and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”