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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe goes with Collard Green Risotto and Pot Liquor Ingredients:
1/2 cup butter or margarine |
1 medium onion, chopped |
2 1/4 cups uncooked arborio rice |
2 garlic cloves, chopped |
2 cups dry white wine |
2 bay leaves |
5 1/2 cups hot chicken broth, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon hot sauce |
Directions:
1. Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to 7 minutes or until tender.
2. Stir in rice and garlic; sauté 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half.
3. Add 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring often, until liquid is absorbed.
4. Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and discard bay leaves.
5. * 1 cup chicken broth may be substituted for white wine.
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