- 4
Ingredients
- 2 cups vegetable broth or sodium-reduced chicken broth
- 2 1/2 cups water
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 large shallot, diced
- 1 small garlic clove, minced
- 1/4 tsp salt
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 4 oz smoked cheese (provolone, mozzarella or Gouda), shredded
- 1/4 cup Parmesan cheese, grated
- 2 Tbsp minced fresh chives
Preparation
Step 1
In small saucepan, bring broth and water to boil. Reduce heat to low and keep warm.
in large saucepan, heat 1 Tbsp of the butter and oil over med-high heat; sauté shallot, garlic and salt until softened but not coloured, about 3 minutes. Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until almost no liquid remains.
Being adding 4 cups of the broth mixture 1/2 cup at a time, stirring after each addition and letting rice absorb most of the liquid before adding more, about 20 minutes in total. Taste before adding last cup (rice should be loose, creamy but not mushy and still slightly firm in centre).
Add cheese and remaining broth mixture; cook, stirring, until smooth. Remove from heat. Stir in Parmesan cheese and remaining 1 Tbsp butter. Sprinkle with chives and additional Parmesan cheese, if desired.