In case you haven't heard, today marks the 75th anniversary of the publication of The Hobbit by J. R. R. Tolkien.
5 cups broth (you may use chicken, beef, or vegetable)
2 Tblsp finely chopped shallots
3 Tblsp butter
2 Tblsp vegetable oil
1½ cups uncooked rice (Arborio, the kind with roundish grains, is best, but plain old white rice will do; I don't know if this works with brown rice. Please, no instant rice!)
½ cup freshly grated Parmesan cheese
|All the sauted ingredients, ready for liquid|
Add one-half cup of the simmering broth and stir until the rice absorbs all the liquid (make sure you get all the grains clinging to the sides of the pan). Then add another one-half cup of liquid and continue to stir over low heat, making sure the rice doesn't stick to the bottom. Continue adding the broth and stirring, but wait each time until all the broth is absorbed before adding any more (you don't want to boil the rice!).
|Yes, there are five cups of liquid in here|