CATEGORY : RICE
ORIGIN : ITALY
WINE TO SERVE : WHITE WINE OR ROSE WINE
DIFFICULTY : MEDIUM
PREP. 30 MIN
½ CUP UNCOOKED CARNAROLI RICE OR VIALONE NANO
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
2 TABLESPOONS BUTTER
2 QUARTS VEGETABLE BROTH
1 SMALL ONION FINELY CHOPPED
6 OUNCES FRESH TOMATO FINELY CHOPED
½ CUP AGED PARMIGIANO REGGIANO CHEESE
¼ CUP WHITE WINE
1 IN nonstick 3-quart saucepan ,heat oil and butter
over medium high heat until butter is melted .Add onion cook about 4 minutes stirring frequently ,until onion is tender.
2 Stir in fresh tomato cook about 6 minutes ,until is tender .
Stir in rice stirring occasionally ,until edges of kernels are translucent.Stir wine and cook about 2 minutes or until wine is absorbed.
3 Reduce heat to medium .Stir 1 cup of the warm broth .
Cook uncovered about 5 minutes stirring frequently ,until broth is absorbed.
Repeat this operation until you finish the broth .Stirring frequently until rice is just tender and is creamy.Turn off the stove and stir 1oz of butter and the Parmigiano cheese.