8 Minute (French Style) Rissoto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I adapted this from a Julia Child's recepi for Braised Rissoto Ingredients:
2 tablespoons olive oil |
1 tablespoon butter |
1/2 white onion, you can use any onions you like (chopped small) |
1 garlic clove (chopped) |
1 cup arborio rice |
1 teaspoon fresh thyme (chopped) |
2 tablespoons white wine |
2 cups chicken stock |
Directions:
1. Sauté onions in butter and olive oil until soft, add garlic and rice. Stir to coat rice and cook until milky in color, about 2 minutes. Add thyme and stir inches Add white wine and stir. Add chicken stock and stir. Bring to a boil. Turn down and simmer, covered, for 8 minutes. Take off heat and set aside, without removing the lid, for 5 minutes. Serve hot. You can add sautéed mushrooms on top of this rice for another twist and it's delicious.
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