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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I simplified it a bit, but it turned out great. I hope that you enjoy. Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
1 cup rice (short grain) |
1/2-2/3 cup white wine |
2 cups chicken broth |
1/2 cup whole milk |
1/2 cup cheese (parmesan or goat cheese) |
2 teaspoons dried parsley |
Directions:
1. Preheat the oven to 350 degrees F.
2. Melt the butter with the olive oil in an oven-safe pot/pan over medium heat.
3. Add the rice and stir until the oil and butter have been absorbed.
4. Add the wine and cook until it has started to be absorbed, a few minutes.
5. Stir in the chicken broth and milk over medium-high heat. Continue stirring until the mixture just reaches a boil.
6. Remove the pot/pan from the heat, cover, and place in the oven.
7. Bake 18 to 20 minutes.
8. Remove the pot/pan from the oven and stir in the cheese and parsley. (If you are making a fancier risotto, stir in other ingredients now, provided they are already cooked!).
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