 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Lidia Bastianich hosts Public Television's Lidia's Italy and is the author of Lidia Cooks from the Heart of Italy. Ingredients:
2 tablespoons olive oil |
1 cup finely diced onion |
2 tablespoons minced shallots |
2 cups arborio rice |
1/2 cup dry white wine |
2 cups frozen shelled edamame |
1/2 cup hot chicken stock |
1/2 teaspoon salt |
5 1/2 cups broth |
1 tablespoon butter |
1/3 cup freshly grated parmesan cheese |
freshly ground pepper |
freshly grated parmesan cheese |
balsamic vinegar |
Directions:
1. Heat olive oil in a heavy skillet, and sauté onion and shallots for about 6 minutes or until golden. Add rice, and stir to coat 1 minute more. Add wine; stir well. Add edamame, hot chicken stock, and salt. Cook until nearly all liquid is absorbed, stirring constantly. Add 5 1/2 cups broth (1/2 cup at a time), stirring constantly until each portion is absorbed before adding the next. (Rice should be creamy but al dente.) Remove from heat, add butter and 1/3 cup freshly grated Parmesan cheese; stir well. Season with freshly ground pepper. Top each serving with more cheese and a drizzle of balsamic vinegar.
|
|