Get: - 2 cups chicken broth
- 0.3 cup wine
- 2 tbsp butter
- 0.5 cup minced shallot
- 1 cup dry short grain rice
- 1oz grated parm
- seasonings: salt, pepper, thyme
Do: - sautee shallot in butter until soft but not brown
- over medium heat, stir in dry rice grains and cook 3-5 minutes, transluscent but not browned
- reduce heat to low
- add some of the wine and broth until rice is just covered
- stir frequently until liquid is absorbed, NOT boiled off
- repeat, adding liquid until its all in there
- cook rice until tender, cover if necessary, should be like 40 minutes total
- turn off heat and mix in parmesan and any flavorings
Results: - Good flavor! Cant go wrong with parm + shallot + wine + butter. I also added a sauteed mushroom topping which was solid
- The rice did not get tender enough. I spent extra time cooking it covered and adding a little water. I think it's easy to have the heat a little too high and the stock reduces instead of getting absorbed
References:
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