|
|
|
INGREDIENTS
DIFFICULY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 POUND WHITE RICE
|
2 LARGE CHOPPED ONIONS
|
3 OZ. (90 GR.) GRATED PARMIGIANO CHEESE
|
5 TBSPOONS EXTRA VIRGIN OLIVE OIL
|
5 TBSPOONS UNSALTED BUTTER
|
1/2 CUP (100 ML) WHITE WINE
|
2 QUARTS (2 L.) CHICKEN BROTH, BOILING
|
SALT TO TASTE
|
1/4 LB. SWEET GORGONZOLA CHEESE
|
CHOPPED WALNUTS TO TASTE
|
RECIPE
1) IN A LARGE SAUCEPAN PUT OLIVE OIL AND BUTTER. PLACE ON MEDIUN HEAT AND MELT THE BUTTER.
|
2) ADD THE CHOPPED ONIONS AND SOME SALT.
|
3) COOK ON MEDIUM HEAT TILL THE ONIONS ARE GOLDEN.
|
4) ADD THE RICE AND COOK ABOUT 1 TO 2 MINUTES STIRRING CONSTANTLY.
|
5) ADD THE WHITE WINE AND KEEP ON COOKING.
|
6) ONCE THE WINE HAS EVAPORATED START ADDING THE BOILING BROTH, ONE TO TWO LADELS AT A TIME,AND LET EVAPORATE AFTER EACH ADDITION.
|
7) CONTINUE ON ADDIND THE BOILING BROTH, STIRRING CONSTANTLY, UNTILL THE RICE IS NEARLY COOKED.
|
8) ADD THE GRATED PARMIGIANO, THE GORGONZOLA AND SOME EXTRA BUTTER. AMALGAMATE ALL INGREDIENTS AND ADJUST FOR SALT.
|
SERVE HOT WITH GRATED PARMIGIANO, A LITTLE MORE GORGONZOLA AND SPRINKLE EACH DISH WITH THE WALNUTS, ENJOY!!