Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- Salt and white pepper
- 6 cups chicken stock
- 2 teaspoons chopped garlic
- 1 pound Arborio rice
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup grated Romaino cheese
- 1/4 cup grated Asigo cheese
- 2 tablespoons chopped chives
Directions
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
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By kea123_1650394
miami, FL
on November 26, 2011
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This was so yummy and not hard at all to make.
By KennedyKool
San Francisco. ...
on November 12, 2011
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I think it's a good basic recipe. Romano cheese tastes weird and I didn't know that. lol. I'll be using different cheeses next time. Other than that the recipe is good and my boyfriend loved it. I'll be using this recipe again and add my own ideas in the mix.
By roselynn324_104...
hartford, CT
on November 08, 2011
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OK... So I had leftover rice and I used this... This is how I did it: oil, garlic, onions cooked together. Then, I added a cup and a half of chicken broth and the half cup of cream. I then added about a cup of peas. I let that boil for a while then added the cooked rice. I had about three cups of rice, maybe more. I threw that in all together and let it cook down because it was a bit too soupy. I then threw in about a cup of shredded mozzarella (because that's all I had and a quarter cup of romano cheese. Letting it cook on a low, keeping a close eye, the food turned out awesome! I hope this helped for those who don't want to wait or already have cooked rice.
Read all 28 reviews