Creator:
aka Julia Child’s Risotto
In Advance:
Preheat oven to 375º
Ingredients:
- 1/4 cup finely minced onions
- 4 TB butter ( or 2TB butter and 2 TB oil)
- 1 1/2 cups unwashed raw rice
- 3 cups boiling liquid – chicken, beef or fish stock, or water
- 2 parsley springs, 1/3 bay leaf, 1/8 tsp thyme tied in washed cheesecloth
Requirements:
A 6 cup fireproof casserole about 8 inches in diameter with a tight fitting lid Le Creuset
Recipe:
- Cook onions in butter slowly until tender but not brown
- Blend rice with onions and stir over moderate heat for several minutes. not letting the rice brown. The grains will at first become translucent, then will gradually turn a milky color.
- Pour in the boiling liquid and the herb bouquet, and S&P to taste. Bring to the simmer, stir once, cover the casserole and set in the lower third of preheated oven.
- Reduce heat to 350º and cook for 18 to 20 minutes. Do not touch rice for 18 minutes, then uncover. Tilt casserole and lift rice with a fork to see if all liquid at bottom of the casserole has been absorbed. If not, return to oven for 2 or 3 minutes more. Remove herb bouquet. Rice can sit out of the oven, covered, for 20 minutes or more.