Ingredients Jump to Instructions ↓

  1. 8 cups chicken broth

  2. 1/2 cup finely chopped onion

  3. 1/4 cup olive oil

  4. 2 garlic cloves, minced

  5. 3 cups arborio rice

  6. 1 cup dry white wine or water

  7. 1/2 cup shredded Parmesan cheese

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 3 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Add wine; cook and stir until absorbed. Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until less than 1 cup broth remains; reserve 1/4 cup broth. (The process should take 20-25 minutes.) Rice should be slightly firm in the center and look creamy. Remove from the heat. Stir in the cheese, salt, pepper and reserved broth. Sprinkle with parsley. Serve immediately. Yield: 12 servings.


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