Ingredients :
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1/2 small onion thinly sliced
- 1 teaspoon dried parsley or 1 tablespoon minced fresh parsley
- 1 cup Arborio rice uncooked
- 1/2 cup dry white wine
- 3 cups chicken broth warmed
- 1/2 cup freshly grated Parmesan cheese or shredded
- Salt and freshly ground black pepper
Directions :
- In a medium saucepan, heat butter and olive oil until shimmering. Add onion and parsley and cook until softened and translucent, about 5 minutes.
- Stir in rice and cook, stirring frequently, until rice is translucent at the edges, about 3 minutes. Stir in wine until absorbed, stirring constantly, about 3 minutes.
- Add 1 cup of warmed broth, stirring constantly, until broth is absorbed, about 5 to 7 minutes. Stir in a second cup of broth until absorbed, stirring constantly, about 5 to 7 minutes longer.
- Stir in remaining 1 cup broth until rice is tender and the mixture is creamy, stirring frequently, about 8 to 10 minutes. Stir in cheese and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
