Monday, August 9, 2010
Ingredients (This will serve 4 people but it can be doubled.)
2/3 cups arborio rice
2 Tablespoons butter
1 1/2 cups chicken broth
1/2 cup white wine
To add at finish: 1/4 cup Parmigiana Reggiana & 2 more Tablespoons butter)
In a medium heavy bottomed pot (That has a tight fitting lid.) melt the butter over medium heat and then add rice. Cook for 2 minutes stirring often.
Pour in the broth and wine and turn up the heat. Bring to a foil boil.
Stir once, turn heat to low and cover.
Leave it alone allowing to simmer for 20 minutes.
Turn off the heat and allow it to sit for 5 minutes with the lid still on.
Note: At this point it does not ever seem cooked enough way too liquidy so I take off the lid and continue to cook on medium high heat while stirring until it is thick enough, maybe another 5 minutes.
Add butter, cheese, and taste for salt adding if necessary: serve right away with even more Parmigiana if you please : )