A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal.
Ingredients
- butter: 1 Tbsp
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- arborio rice, rinsed in a colander until water runs clear: 2 cups
- quart low-sodium chicken broth: 1 piece
- Parmesan cheese: 0.75 cup (grated)
- coarsely ground pepper: 1 tsp
- salt: (to taste)
Metric Conversion
Stages of cooking
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Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
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Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.
