Serves 4 as a side dish or 1st course; 2 as an entrée
Ingredients
- 3 tbsp olive oil
- 2 tbsp chopped onion
- 1 cup arborio rice
- 1 tsp minced garlic
- 1 bay leaf
- 4 oz (½ cup) dry white wine
- 3 cups warm or hot stock or broth (chicken, vegetable or mushroom)
- 2 tbsp (knob) butter
- ½ cup shredded Parmesan cheese
- salt to taste
- pepper to taste
- chopped fresh chives
Special Equipment
- heavy-bottomed sauce pot
- wooden spoon
How-to
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Heat a heavy-bottomed sauce pot over medium heat, add the oil and onions and sauté onions until soft, 1-2 minutes
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Add the arborio rice, stir with a wooden spoon to coat the rice with oil, and lightly toast the rice for about 2 minutes. Add garlic and stir for a few seconds just to incorporate the garlic into the mixture
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With the pan off the heat, add the white wine. Place pan back over the heat and allow rice to absorb the wine
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Add in the bay leaf and about one-third of the stock
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Continue to add in the stock, about ¼ cup at a time, until the rice has absorbed the liquid. Repeat until rice is fully cooked and soft, stirring frequently. This process will take about 15-18 minutes
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Remove pot from the heat, give it a stir and remove the bay leaf
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Add butter and cheese and stir to blend ingredients. Taste and season with salt and pepper if needed
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Pour into a serving bowl and garnish with chopped fresh chives
Tryst
689 Massachusetts Ave
Arlington, MA 02476
781-641-2227
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