Lily Walker
Course: Side Dish Cuisine: Italian Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Calories: 385kcal
Let’s get started!
– 5-6 cups low-sodium chicken broth – 1 ½ cups arborio rice – ⅓ cup grated Parmigiano-Reggiano cheese plus more to garnish – 1 small yellow onion finely chopped. – 1 tablespoon butter – Salt and pepper to taste
1. Add butter to a large pot set over medium-low heat, allow to melt, and then add rice. Toast rice for three minutes in butter. Cook for three more minutes after adding the onion. 2. Add two cups of broth and turn the heat up to medium-high. Rice should be cooked in broth, stirring often, until it absorbs about 75% of the liquid.
3. The rice should then be cooked in the broth for a further cup (cup 3), or until the rice has absorbed roughly 75% of the liquid. Mix frequently. 4. Cook the rice in the broth until it has absorbed roughly 75% of it by adding another cup of stock (cup 4). Mix frequently.
5. It is now time to sample! Continue cooking and tasting the rice until it is almost al dente, adding ½ cup extra liquid if necessary. 6. To get this state, you might need to add up to one cup (cup 6). Add the Parmigiano-Reggiano and salt and pepper to taste if the rice is almost al dente (yeah!).
7. Cook for a further two to three minutes, or until 90% of the liquid has been absorbed, stirring often. Then take it off the heat and serve!