Arborio Rice - Side dish
This firm, short-grain rice gets its name from the Italian town of Arborio, and is most famous for its use in rissottos. Here it is just a simple grain accompaniment.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small to medium yellow onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup Arborio rice
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan or Grana Padano Cheese
- 2 cups chicken broth
YIELD: Serves 4 as an accompaniment - contorno
COURSE: Vegetables and Sides
- Heat butter and oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions and salt and saute until onions are translucent, 3 minutes.
- Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
- Add chicken broth to pan. Bring to a boil, stir once, cover, and reduce heat. Simmer rice, covered, until liquid is evaporated, 12-20 minutes.
- Remove from heat and stir in cheese and pepper. Let stand, covered, 5 minutes before serving.