Middlins Risotto

Name: Middlins Risotto
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 4 1/2 to 5 cups chicken broth; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 cup chopped yellow onion; 1 cup middlins (I like Marsh Hen Mill); 1/2 cup dry white wine; 1 cup shredded Parmesan; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 50 min
Active: 35 min

Yield: 4 to 6 servings

What the heck is a middlin? Middlins are the broken pieces of rice, also known as rice grits, and they're a delicious ingredient, perfect for making risotto. You can order them online if you can't find them in stores, or substitute short-grain rice, like arborio.

Level: Easy

Total: 50 min
Active: 35 min

Yield: 4 to 6 servings

Ingredients

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4 1/2 to 5 cups chicken broth

2 tablespoons unsalted butter

2 tablespoons olive oil

1 cup chopped yellow onion

1 cup middlins (I like Marsh Hen Mill)

1/2 cup dry white wine

1 cup shredded Parmesan

Kosher salt and freshly ground black pepper

Directions

Heat the broth in a medium saucepan and keep warm.
Melt the butter and oil in a large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Stir in the middlins and cook until well coated, about 1 minute. Add the wine and cook until evaporated, about 2 minutes.
Reduce the heat to medium and add about 3/4 cup warm broth. Cook, stirring constantly, until the broth is absorbed, 2 to 3 minutes. Continue adding warm broth in 3/4-cup increments until the rice is al dente and creamy, about 30 minutes. (You may not need all the broth.)
Stir in the cheese and season to taste.