Parmesan Black Pepper Arborio Rice Pilaf

By akselden

Ingredients

• 1 tb. butter
• 1 Tb. olive oil
• 1 small onion, finely chopped
• 2 cups arborio rice, rinsed in a colander until water runs clear
• 1 quart (32 ounces) low-sodium chicken broth
• 3/4 cup grated Parmesan cheese
• 1 tsp. coarsely ground pepper
• Salt to taste

Preparation

Step 1

Heat butter and oil in a large saucepan over medium high heat. Add onions saute until softened 3-4 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.