lsg
02-07-2007, 03:04 PM
6 cups chicken stock
3 tablespoons butter
1 tablespoon olive oil
1 yellow onion--finely chopped
1 large carrot--diced
2 stalks celery--diced
2 cloves garlic--minced
8 oz. button mushrooms-- brushed clean and thinly sliced
2 cups medium-grain rice
4 oz. white wine
1/3 cup grated parmigiana cheese
salt and pepper to taste
In a large saucepan over medium heat, bring chicken stock to a simmer. Reduce the heat to low and keep warm. In a large skillet, melt the butter with olive oil. Add onion, carrots and celery and saute until tender. Add the garlic & mushrooms and cook, stirring until just wilted (about 2 min.). Add rice and cook, stirring until the grains are hot and coated with oil (about 2 min.). Add salt and pepper and stir. Remove the skillet from the stove to add wine and stir. Put the skillet back on the burner and cook, stirring constantly until the wine is absorbed. Empty the rice mixture into the chicken stock and stir well. Pour mixture into a greased casserole dish and cover. Bake about 1 hour at 350 degrees or until the chicken stock is absorbed by the rice. Remove from oven and stir in grated parmigiana cheese.
3 tablespoons butter
1 tablespoon olive oil
1 yellow onion--finely chopped
1 large carrot--diced
2 stalks celery--diced
2 cloves garlic--minced
8 oz. button mushrooms-- brushed clean and thinly sliced
2 cups medium-grain rice
4 oz. white wine
1/3 cup grated parmigiana cheese
salt and pepper to taste
In a large saucepan over medium heat, bring chicken stock to a simmer. Reduce the heat to low and keep warm. In a large skillet, melt the butter with olive oil. Add onion, carrots and celery and saute until tender. Add the garlic & mushrooms and cook, stirring until just wilted (about 2 min.). Add rice and cook, stirring until the grains are hot and coated with oil (about 2 min.). Add salt and pepper and stir. Remove the skillet from the stove to add wine and stir. Put the skillet back on the burner and cook, stirring constantly until the wine is absorbed. Empty the rice mixture into the chicken stock and stir well. Pour mixture into a greased casserole dish and cover. Bake about 1 hour at 350 degrees or until the chicken stock is absorbed by the rice. Remove from oven and stir in grated parmigiana cheese.