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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 5 |
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This recipe comes from Judy Johnson and is from the cookbook Extraordinary Cuisine for Sea & Shore . I choose chicken or beef broth depending on what I am serving this with. Occasionally I'll add in some asparagus tips or grated carrot to give it some color....feel free to add what you'd like. Ingredients:
1 small onion, chopped finely |
2 tablespoons butter |
1 cup arborio rice, uncooked |
1/3 cup chablis |
1 teaspoon dried parsley flakes |
1/2 teaspoon dried basil |
1/2 teaspoon paprika |
1/4 teaspoon onion powder |
4 1/2 cups chicken broth or 4 1/2 cups beef broth |
2 tablespoons parmesan cheese, grated |
salt and pepper |
additional parmesan cheese, grated (optional) |
Directions:
1. Saute the onion in melted butter in a large saucepan until tender. Add rice, Chablis, parsley flakes, basil, paprika and onion powder. Cook over medium-high heat, stirring constantly, until most of the liquid has been absorbed.
2. Add 1/2 cup broth, stirring constantly, until most of the liquid has been absorbed. Continue adding broth, 1/2 cup at a time, stirring until the mixture is creamy and the rice is tender.
3. Remove from heat, and stir in 2 tbsp Parmesan cheese. Add salt and pepper to taste. Sprinkle with additional Parmesan cheese if desired. Serve immediately.
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