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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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One of my favourite rice dishes. Lovely with seafood. Ingredients:
4 cups vegetable stock |
2 tablespoons unsalted butter |
2 tablespoons olive oil |
1 small onion, diced |
12 ounces arborio rice |
3/4 cup freshly grated parmesan cheese |
3 tablespoons white wine |
1 lemon, juice and zest of |
1 tablespoon chopped fresh mint |
Directions:
1. Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
2. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.
3. Sauté the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.
4. (If you mean translucent- it's 7 minutes.) Add the rice to the onion mixture and sauté, stirring constantly, for 2 minutes.
5. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
6. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.
7. This will take 25-30 minutes .
8. Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.
9. Cover and allow to stand for 3 minutes.
10. Sprinkle with the remaining cheese and serve.
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