Wednesday, March 08, 2006


1 tbsp

1 tbsp

½ small white or yellow onion

2 cloves of crushed garlic

1 cup Arborio rice

3 cups chicken broth

½ cup dry white wine

various favorings

In a large sauce pan cook onion in the butter and oil until the onions are soft. Add garlic, cook for 30 seconds or until garlic is fragrant, don’t let it burn. Add the rice and coat with butter and oil. Begin adding the chicken broth ½ a cup at a time. Stir constantly until the rice has soaked up the broth. The broth has been soaked up once there can be a path made through the rice and no liquid fills in the space. Continue with this until all the broth is gone. The rice should be soft and fully soft. Do not use too much liquid the rice will stop absorbing once it is fully cooked. Use the wine as the last liquid installment. The rice should cook thoroughly within 30 minutes.

Turn off heat and stir in cheese, seafood, sausage, vegetables, mushrooms, squid ink, or whatever turns you on. These ingredients should be cooked beforehand.



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