Rissotto Rice
I make this all the time in the skillet, like the Super Blend it can be topped with anything from veggies to shrimp or scallops
Equipment
- 1 Large Skillet with Lid
Ingredients
- 2 Cups Arborio Rice
- 3 Tbsp Olive Oil
- 1 Cup White Wine the cheap stuff
- 1 Box Chicken Broth Salted is fine unless you are trying to limit
- 1 Large Onion chopped
- 4 Cloves Garlic cleaned and chopped
- 1 Medium Lemon Zested
- 1 Pinch Saffron I prefer Moroccan
- 1-2 Leaf Bay Leaf
- 1 Bunch Fresh Parsely Dried can be substituted if you must
Instructions
- Place rice in skillet with olive oil uncovered and toast on medium heat. By this, I mean that the rice will from white to a browner color across the pan but do not burn.
- Add wine, reduce heat a bit and let it cook down
- Slowly add chicken broth a cup at a time as the rice soaks it up, stir every few minutes during this process
- While the rice is cooking, cook your onion in another skillet with olive oil, when softening add the garlic and cook until slightly brown
- Once you have added all of the chicken broth and the rice is starting to get soft, add the onion, garlic, lemon zest, saffron, bay leaf, and parsley
- Cook low until rice is as soft as you like it