Parmesan Black Pepper Arborio Rice Pilaf
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.
Ingreadients :
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups arborio rice, rinsed in a colander until water runs clear
- 1 quart low-sodium chicken broth
- ¾ cup grated Parmesan cheese
- 1 teaspoon coarsely ground pepper
- Salt, to taste
Step by Step :
- 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.)
- 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.
