- 8
Ingredients
- 6 cups rich chicken stock
- 4 tb (1/2 stick) unsalted butter
- 1 medium onion, finely chopped
- 2 cups Arborio rice
- 1/2 cup dry white wine
- Salt to taste
- 3 eggs, lightly beaten
- 6 oz Gruyere cheese, coarsely grated
Preparation
Step 1
1) Preheat the oven to 400 degrees and put the stock in a pot on the stove to warm slowly.
2) Heat half the butter in a heavy saucepan and saute the onion until it is translucent. Add the rice and coat well with butter. Stir for a few seconds, then add the wine. When it evaporates, start adding stock to the rice, 1/2 cup at a time. Stir it well after each addition of stock and once or twice as it is being absorbed. You want this to be just barley simmering, not boiling. Repeat until all the stock has been absorbed and the mixture is al dente and creamy. Add the rest of the butter and let the rice rest while you lightly grease a 1 1/2 quart casserole or flat pan. Add the eggs to the rice and mix well, leaving no lumps. Add salt to taste. Pour half of it into the casserole and cover it with the grated cheese. Top with the remaining rice. Smooth this over and bake for 40 minutes, or until the top begins to turn golden.
3) If you would like to serve this unmolded instead of spooned out, let it cool for about 5 minutes and then run a knife around the edges and invert onto a serving plate.