| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Rice, Side dish | 12 | Servings |
INGREDIENTS
| 1/3 | c | Olive oil |
| 1/4 | c | Butter or margarine |
| 1 | lg | Onion, chopped |
| 4 | c | Aborio rice (short-grain), uncooked |
| 1 | c | Dry white wine |
| 2 | lb | Roma tomatoes, peeled, seeded and chopped |
| 8 | c | Chicken broth, heated |
| 2 1/2 | tb | Gremolata |
INSTRUCTIONS
1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion; cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat well. Stir in wine and cook until wine is absorbed. Stir in tomatoes; cook, stirring constantly 2 minutes. Reduce heat to medium low. 2. Add about 1 cup hot chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure using remaining chicken broth, 1 cup at a time, stirring constantly, allowing liquid to be absorbed after each addition. (This process will take about an hour.) 3. Stir gremolata into rice mixture. Gremolata: --------- 6 cloves garlic, minced 1/2 cup finely chopped fresh flat-leaf parsley 1/4 cup grated lemon rind Combine all ingredients in a small bowl. Yield: 1/3 cup Source: Southern Living, November 1995 Typed by J. Matthews, Nov. 26, 1995 Submitted By [email protected] (J MATTHEWS) On SUN, 26 NOV 95 154600 ~0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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