1/2 lb
Arborio Rice
1/2 oz
Onion, Brunoise
2 oz, divided
Butter, Unsalted
1 quart
Stock, Chicken (or Veg Stock, Or Water) - Warm
1/2 lb
Arborio Rice
1/2 oz
Onion, Brunoise
2 oz, divided
Butter, Unsalted
1 quart
Stock, Chicken (or Veg Stock, Or Water) - Warm
2 oz
Parmesan Cheese (Grated)
To taste
Salt
Gather ingredients & equipment
1
Melt 1 oz butter (or use oil)
2
Sweat onions
3
Once translucent, add rice to parch
4
Once parched, add first 3rd of liquid
5
Keep stirring
6
Once the liquid has been absorbed, add next 3rd of liquid
7
Keep stirring
8
Once almost dry, add last addition of stock and continue to stir
9
Keep stirring and begin to taste rice to check tenderness and seasoning
10
Once al dente, add in Parmesan and additional butter
11
Stir, season to taste, and adjust consistency
12
Plate as desired
13
Serve & enjoy!