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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This cheesy, buttery rice dish goes really well with grilled chicken or pork chops. Ingredients:
1 box chicken broth |
2 tbls + 1 tbls butter |
2 tbls olive oil |
1 shallot, finely chopped |
1 cup arborio rice |
1/4 cup white cooking wine |
1 cup fresh grated parmesan cheese |
3/4 to 1 tbls lemon juice |
chopped fresh basil |
fresh grated salt and pepper |
Directions:
1. Bring chicken broth to a simmer in a sauce pan over medium heat. Reduce to low to keep warm.
2. Melt 2 tbls of the butter with the olive oil in a large sauce pan over medium heat. Add the shallots and saute until tender, about 5 minutes. Add the rice, and toast & stir for 1 minute. Add the wine and stir until evaporated. Add 1 cup hot broth; simmer until absorbed, stirring frequently. Add the remaining broth, a half a cup at a time, allowing broth to be absorbed before adding more, and stirring frequently until rice is creamy and tender (about 30 minutes.)
3. When all the broth has been absorbed, stir in cheese and remaining tablespoon of butter. Then stir in basil and lemon juice. Season with salt and pepper.
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