|
Italian Arborio Rice Petie Thorndike with thanks to Mary Alice Wolf 1 cup arborio rice 1/2 small onion 4 Tbsp. butter plus additional 4 Tbsp. 2 cups hot beef or chicken stock 2 to 3 Tbsp. freshly grated Parmesan cheese Use heavy casserole with cover. Sauté onion in butter until soft. Add rice. Cook until rice is more or less translucent. Add boiling stock. Cover and bake in 350o oven for 15 minutes or until all stock is absorbed. It can be eaten as is at this point or add about 4 Tbsp. additional butter and 2 to 3 Tbsp. Parmesan cheese and pack into a lightly oiled ring mold. If you use it at once, bake the ring mold in a 300o oven for 20 minutes with the oven door open. You can also refrigerate the mold and bake it before serving at 300o for 30 minutes with the oven door closed. Note: Petie Thorndike was a good friend of Mary Alice's and this was one of the recipes she used in her catering business. |
| Home | Table of Contents | Pasta Index |