An Italian rice dish, cooked in a savoury herb stock.
2 tbsp butter
1 small onion, minced
1 1⁄2 cups arborio other medium grain rice
1 tbsp Pizza Seasoning
1⁄3 cup dry white wine, optional
2 tbsp chives
1⁄3 cup grated Parmesan or Romano cheese
- In Multipurpose Pot - 8 cup, heat Vegetable Bouillon to a gentle simmer. Reduce temperature and keep hot.
- Heat Multipurpose Pot to medium; melt butter and sauté onion until aromatic, about 4 minutes. Add arborio rice and Pizza Seasoning. Stir and cook until rice begins to turn slightly translucent. Add dry white wine, stir and cook until wine has evaporated.
- Add 1 ladle full of Bouillon to rice, stir and cook until stock is absorbed. Continue to add Bouillon to rice 2 - 3 ladles at a time, stirring and cooking after each addition, until liquid is absorbed. Stop adding Bouillon once rice is tender but still firm. This process will take 20 - 30 minutes. Remove from heat.
- Stir in chives and grated Parmesan or Romano cheese. Cover and allow to sit for 5 minutes before serving.