Although the weather has been hot and humid for late August, this past Thursday a rain storm rolled through before dinner that cooled things off considerably and led me to think of comfort food. Salmon on the BBQ and some cheesy Arborio Rice would fit the bill. This recipe is a little time consuming but the wait is so worth it.
I prefer the President's Choice Arborio, pictured to the left, and the recipe is actually right on the box.
In a saucepan bring 8 cups of chicken or vegetable stock ( or even half white wine if you wanted) to a boil. Reduce heat to low and keep warm.
In a large saucepan heat 2 Tbsp olive oil over medium heat add 1/4 cup diced onion and 1 clove minced garlic. Saute for 5 mins stirring often until soft
Stir in 2 cups rice and 3/4 tsp salt and freshly ground black pepper. Cook, stirring constantly for 2 mins.
Using a ladle add 1/2 cup hot stock at a time to the rice, stirring constantly. Wait until the liquid is absorbed before adding more. Adjust heat as necessary to maintain a simmer. Continue cooking and stirring the rice, adding stock 1/2 cup at a time for 20-25 mins or until rice is tender with a firm centre and dish is creamy.
Remove from heat. Stir in 1/2 cup freshly grated Parmesan or Asiago cheese, and 2 Tbsp butter. Garnish with parsley and serve.
This dish is a great side for many meats, and I think is even better left over. Try it, and let me know what you think