Prep 10 mins
Cook 16 mins
This wonderful rice dish has the texture of risotto without the constant stirring. Taken from the Oct 2002 issue of "Bon Apetit."
- 3784.0 ml water
- 473.18 ml arborio rice (12 to 13 ounces) or 473.18 ml medium grain rice (12 to 13 ounces)
- 236.59 ml chopped onion
- 118.29 ml chopped fresh parsley
- 88.74 ml butter, cut into small pieces, room temperature
- 59.14 ml chopped fresh basil
- 14.79 ml fresh lemon juice
- 1 lemon, rind of, grated
- 236.59 ml packed grated parmesan cheese, plus
- 29.58 ml grated parmesan cheese (about 3 ounces)
- fresh basil sprig
- Bring 4 quarts water to boil in large pot over high heat.
- Add rice and onion.
- Boil until rice is just tender, about 16 minutes.
- Drain, reserving 1/2 cup cooking liquid.
- Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl.
- Add hot rice mixture, stir to melt butter.
- Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir.
- Season with salt and pepper.
- Sprinkle with 2 tablespoons cheese.
- Garnish with basil sprigs and serve.
I Like the ease of preparation. I added just a bit more lemon juice as per reviewers suggestion. Despite all of the Parmesan cheese, I felt it needed just a bit of salt. Will add some next time. :)
I was just getting ready to post this and here it is! This is a wonderful alternative to the time-consuming risotto. I use an extra T. of lemon juice. Also, a high quality, freshly greated parmesan cheese, really makes this dish for us. Thanks so much for posting, Yooper.
I love risotto dishes; and think they pair well with many types of meats. I prepared this with a pork roast tonight. I gave it four stars because next time I might up the lemon just a tad and add chicken boullion to the water when it is boiling.