Monday, February 1, 2010
1/4 Cup finely chopped onion
3/4 Cup arborio rice
1/4 Cup dry white wine
2 to 2 1/4 Cups hot water
1/2 Cup chicken stock
3/4 tsp salt
1/8 tsp pepper
1 Tbls freshly grated parmesan cheese
2 Tbls finely chopped fresh flat leaf parsley
1. Preheat oven to 425 degrees. In an ovenproof saucepan or dutch oven, heat oil over medium -high heat. Add the onion and cook, stirring until translucent, 2-3 minutes. Add the rice and cook, coating with oil about 1 minute.
2. Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 Cups water, the stock, salt and pepper. Bring to a boil. Cover and transfer to the oven, and bake for 20-25 minutes or until most of the liquid is gone.
3. Remove from the oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese and parsley. Serve immediately.