Felix Rice
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A delicious mid-point between Risotto and plain absorbed rice
”- one small onion, chopped finely
- long grain or arborio rice (1 cup will make lots for 2-3 people)
- gurgle white wine
- chicken stock or water (1.5 cups if using 1 cup of rice)
- parmesan cheese
- butter
- olive oil
Saute the chopped onion in butter and/or olive oil over a moderate heat until transparent (5 minutes)
Add the rice, and stir till coated in butter/oil
Pour in your gurgle of win, stir and let it evaporate a little
Add (hot) chicken stock or water, stir and bring to the boil. (For amount of liquid, the rule of thumb, or rather finger, is to cover the rice to the depth of the first knuckle of your index finger.)
Cover, reduce the heat to as low as possible, and let it cook undisturbed for about 12 minutes.
Add a knob of butter and a grate of parmesan, stir and let sit, covered, for a few minutes, then serve.
Posted by Felix in Sides, Rice
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