This recipe will serve 2 or 3 as a side dish. It’s important to use a good quality Parmesan cheese for this. You could also use Gruyre. I haven’t tried it yet, but I’ll bet a sharp cheddar would also work. Adding some cooked mushrooms would be a great addition too.
Ingredients:
- 3 to 4 Cups chicken stock
- 1 Tablespoon oil
- 1 Small onion, diced (about 2/3 cups)
- 1 Cup Aborio rice
- 1 Tablespoon butter
- 2 Tablespoons half and half (optional)
- Pinch of salt and pepper
- 3 oz. Parmesan cheese graded fine
- 1 Tablespoon chopped parsley for garnish
Directions:
Heat the stock on the stove or in the microwave. Keep it warm as you add it to the rice. In a medium soup pan, heat the oil and add onion. cook until tender, about 5 minutes. Add the rice and cook for 1 minute stirring frequently. Add 1/2 cup stock, and stir until all the liquid is absorbed. Add 1/2 cup more stock. Stir once a minute until it’s absorbed. Continue this process adding 1/2 cup stock at a time until rice is done stirring at least once a minute for about 20-25 minutes. Reserve 1/4 cup of stock for the next step.
Remove the pot from the heat. Stir in the last 1/4 cup of stock, the butter and the cheese. Taste and add S&P if needed. To make even creamier, add the cream and stir. Top with chopped parsley and serve.
