Total Time
40mins
Prep 10 mins
Cook 30 mins

Bold flavor, creamy texture, filling. Block cheese is preferred, but pre-shredded will work. Fresh parmesan may be substituted for pecorino. Do NOT use the stuff that comes in a cardboard or plastic shaker! Adapted from The Essential Rice Cookbook published by Borders Group Inc., 2005.

Directions

  1. Bring chicken broth to a boil, reduce heat to a low simmer.
  2. Meanwhile, chop onion, garlic and mushrooms and shred cheese.
  3. Heat olive oil in a large pan.
  4. Add onion, garlic, and mushrooms and cook until onion is soft and opaque.
  5. Reduce heat to medium.
  6. Add rice and thyme, stir until rice is coated in butter.
  7. Add 1/2 cup of red wine and cook, stirring constantly, until it is absorbed.
  8. Add 1/2 cup of chicken broth and cook, stirring constantly, until it is absorbed.
  9. Repeat the previous two steps.
  10. Continue adding chicken broth 1/2 cup at a time until all broth is used.
  11. Stir in half the cheese, top with the remaining cheese.
  12. If you want some meat, serve with chicken, lamb, or pork pan-fried in a very thin layer of red wine.

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