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6 cup Chicken Stock
5 tablespoon Butter, Unsalted
1 Onion, Finely Chopped
2 cup Rice, Arborio
1 cup White Wine, Dry
1/3 cup Mint, Fresh
1 cup Parmesan, Freshly Grated
Salt, To Taste
Melt 3/4 of the butter in a large saucepan. When the butter foams, add the onion. Saute over medium heat until the onion is pale yellow. Add the rice. Cook for 1 to 2 minutes, or just enough to coat the rice with the butter and onion. Stir in the wine. Cook, stirring constantly, until the wine has evaporated. Add a few ladles of broth, just enough to barely cover the rice. Cook over medium heat, until the broth has been absorbed.
Continue cooking and stirring the rice in this manner, adding the broth a bit at a time, until the rice is done, 15 to 20 minutes. During the last 2 minutes of cooking, chop the mint very fine and add to the rice with the remaining tablespoon of butter and 1/3 cup of the cheese. Taste for seasoning and doneness. The rice should be tender but still firm to the bite. At this point, the rice should have a creamy, moist consistancy. Serve immediately with the remaining parmesan.
5 tablespoon Butter, Unsalted
1 Onion, Finely Chopped
2 cup Rice, Arborio
1 cup White Wine, Dry
1/3 cup Mint, Fresh
1 cup Parmesan, Freshly Grated
Salt, To Taste
Melt 3/4 of the butter in a large saucepan. When the butter foams, add the onion. Saute over medium heat until the onion is pale yellow. Add the rice. Cook for 1 to 2 minutes, or just enough to coat the rice with the butter and onion. Stir in the wine. Cook, stirring constantly, until the wine has evaporated. Add a few ladles of broth, just enough to barely cover the rice. Cook over medium heat, until the broth has been absorbed.
Continue cooking and stirring the rice in this manner, adding the broth a bit at a time, until the rice is done, 15 to 20 minutes. During the last 2 minutes of cooking, chop the mint very fine and add to the rice with the remaining tablespoon of butter and 1/3 cup of the cheese. Taste for seasoning and doneness. The rice should be tender but still firm to the bite. At this point, the rice should have a creamy, moist consistancy. Serve immediately with the remaining parmesan.
