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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
Print Recipe
Course Main Course
Cuisine Italian

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