Tuesday, February 1, 2011
1 T butter
1 cup Aborio Rice
1 onion, finely chopped
2 cloves fresh garlic, minced
1/2 cup white wine
3 1/2 cups hot chicken broth
1/2 cup Parmesan or Romano cheese, grated
1 T Butter
Bring 3 1/2 cups chicken broth to simmer over stove while preparing other ingredients.
Then, in a separate heavy sauce pan, melt butter, and saute rice for 1-2 minutes, stirring frequently. Add chopped onion and minced garlic until onion is tender, being careful not to burn garlic.
Add wine to rice mixture and saute until rice has absorbed the wine. Slowly add broth, 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue adding until liquid is absorbed and broth is gone. By this time, rice should be creamy and al dente to bite. Remove from heat, immediately stir in 1 T butter and cheese. Serve immediately.