Recipe By : Fort Worth Star Telegram (Willams-Sonoma Collections's )
Serving Size : 6 Preparation Time :0:30
Categories : Rice Sausages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 c Chicken or vegetable stock
3 tb Olive oil
1/2 lg Onion -- chopped
1 1/2 c Arborio rice
1/2 c Dry white wine
3/4 c Parmesan cheese -- grated
1 c Mixed fresh herbs --
- finely chopped *
1/2 c Roasted red peppers -- chopped
Salt and pepper -- to taste
In a small saucepan over high heat, bring the stock to a simmer.
Reduce the heat to low and keep the liquid hot.
In a heavy medium saucepan overmedium-low heat, heat the olive oil
and saute the onion, stirring frequently, until it is translucent,
about 8 minutes. To the onion, add rice and stir until a white spot
appears in the center of the grains, about 1 minute. Add wine and
stir until it is absorbed, about 2 minutes. Add 3/4 cup of the stock,
adjust the heat to simmer, if needed, so that the liquid bubbles and
is absorbed slowly. Stir until liquid is absorbed. Continue cooking,
adding the liquid 3/4 cup at a time and stirring almost constantly,
until the rice starts to soften, about 10 minutes. Continue cooking,
adding stock 1/2 cup at a time and stirring almost constantly, until
the rice is just tender but slightly firm in the center and the
mixture is creamy, about 10 minutes longer. Add the 3/4 cup Parmesan
cheese, herbs, roasted peppers, salt, and pepper to taste. Stir to
blend.
* Mixed herbs of your choice, such as: basil, arugula, chives,
parsley, oregano, etc.
