Recipe by USA WEEKEND columnist Pam Anderson from
allrecipes.com
Side Dish
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Ingredients
8
8 servings
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1 tablespoon butter
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 cups arborio rice, rinsed in a colander until water runs clear
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1 quart low-sodium chicken broth
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0.75 cup grated Parmesan cheese
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1 teaspoon coarsely ground pepper
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Salt, to taste
Instructions
Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.