Yield: 12 servings
Measure | Ingredient |
---|---|
⅓ cup | Olive oil |
¼ cup | Butter or margarine |
1 large | Onion, chopped |
4 cups | Aborio rice (short-grain), uncooked |
1 cup | Dry white wine |
2 pounds | Roma tomatoes, peeled, seeded and chopped |
8 cups | Chicken broth, heated |
2½ tablespoon | Gremolata |
1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion;
cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat
well. Stir in wine and cook until wine is absorbed. Stir in tomatoes;
cook, stirring constantly 2 minutes. Reduce heat to medium low.
2. Add about 1 cup hot chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure using remaining chicken broth, 1 cup at a time, stirring constantly, allowing liquid to be absorbed
after each addition. (This process will take about an hour.) 3. Stir gremolata into rice mixture.
Gremolata:
---------
6 cloves garlic, minced
½ cup finely chopped fresh flat-leaf parsley ¼ cup grated lemon rind
Combine all ingredients in a small bowl. Yield: ⅓ cup Source: Southern Living, November 1995 Typed by J. Matthews, Nov. 26, 1995