I just love this stuff!!! It's so easy to make, and has a such a simple, creamy consistency!
I first had Risotto when my cousin made it at my Aunt's house a few years ago.
This was the recipe she used, so that's what I've stuck with!
There's so many different recipes out there, and you could always change this one up,
but I just love the simplicity of this one!
And it can be served with just about any main dish!
Hope you try out!
1 Tablespoon butter
2/3 cup uncooked long grain rice
2 cups water
1 teaspoon instant chicken bouillon granules (PLEASE check the label!)
Dash of pepper
1/4 cup grated Parmesan Cheese
Green Onions for garnish, optional
In a medium saucepan, cook the onion and butter over high heat until onion is tender.
Add the rice and cook and stir for 2 minutes. Carefully stir in the water, chicken granules and pepper.
Bring to a boil, stirring constantly; reduce heat to low, cover and simmer for 20 minutes.
DO NOT lift the lid of the pan during this time!!!!
Remove from the heat and let stand 5 minutes. The rice should be tender and if there is any liquid in the pan, it should only be a small amount and be very creamy.
Stir in the cheese, garnish with green onions, if desired, and serve!
-If, when you lift the lid for the first time, there is still a lot of liquid in the pan, cover and let stand a few more minutes, until most of the water is absorbed.
-If, when you lift the lid for the first time, the rice is very dry and not creamy, slowly stir in small amounts of warm water until the rice has a creamy texture to it.
-Always stir the cheese in last and serve right away.