1/2 cup chopped onion
1/4 cup butter, divided
1 cup uncooked rice
1/3 cup dry white wine
2 cups chicken broth
3 cups water
1/4 cup grated Parmesan cheese
Salt and ground white pepper, to taste
1/2 cup heavy cream
Servings: 6
1. Cook onion until soft in 2 tablespoons butter in large skillet over medium heat. Add rice and stir 2 to 3 minutes.
2. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
3. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
4. Stir in cheese, salt, pepper, cream and remaining 2 tablespoons butter. Stir until mixture is creamy about 2 minutes. Serve immediately.
Servings: 6
1/4 cup butter, divided
1 cup uncooked rice
1/3 cup dry white wine
2 cups chicken broth
3 cups water
1/4 cup grated Parmesan cheese
Salt and ground white pepper, to taste
1/2 cup heavy cream
Servings: 6
1. Cook onion until soft in 2 tablespoons butter in large skillet over medium heat. Add rice and stir 2 to 3 minutes.
2. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
3. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
4. Stir in cheese, salt, pepper, cream and remaining 2 tablespoons butter. Stir until mixture is creamy about 2 minutes. Serve immediately.
Servings: 6
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