Number of servings :
Cooking time: 40 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
30 mL (2 tbsp) olive or canola oil
2 small onions finely chopped
1 shallot, finely chopped
250 mL (1 cup) Arborio, long-grain,
750 mL–1 L (3-4 cups) chicken stock
50 mL (1/4 cup) shredded reduced-fat Cheddar cheese
30 mL (2 tbsp) grated Parmesan cheese
0.5 mL (1/8 tsp) each salt and pepper
In a large saucepan, heat the oil over moderate heat. Sauté chopped onions and shallot, stirring, about 5 minutes or until soft but not browned. Add rice to pan and stir well to coat thoroughly with the oil mixture.
Cook, stirring, 2 to 3 minutes longer or until the rice becomes almost translucent. With a ladle, pour about 125 mL (1/2 cup) of the chicken stock into the rice mixture and stir well to combine. Bring the stock to a boil, then gently simmer, uncovered and stirring occasionally, until most of the liquid is absorbed.
Repeat the process, adding about 125 mL (1/2 cup) stock at a time, until rice is almost tender but still firm to the bite, or al dente, using as much stock as necessary.
Remove from the heat, cover the pan, and allow to stand about 5 minutes. Stir in both cheeses, season with salt and pepper, and serve at once.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:975