- 7 cups chicken stock
- 1/2 cup chopped onion
- 1/2 cup dry white wine
- 1/2 cup parmesan cheese--or more if you like
- 4 tbsp.butter
- 2 cups rice
- 4 tbsp. Butter
Bring broth to a simmer. Meanwhile melt 4tbsp. Butter in a 3qt. Casserole. Cook onions 7-8 minutes--do not brown. Add rice and stir 1-2 min. Until all is butter coated. Pour in wine and let boil until almost all absorbed. Add 2 cups broth, and cook as above until all stock is absorbed. Stir in remaining 4tbsp. Butter and cheese with a fork
It can be served, or refrigerated for another day. Reheat in a moderate oven.
This makes enough for 8-10 people. Can be cut in half.