8 Minute (French Style) Rissoto

I adapted this from a Julia Child's recepi for Braised Rissoto

• Ready In: 30 mins
• Serves: 4-6
• Yields: 3 cups

Ingredients

• 2  tablespoons olive oil
• 1  tablespoon butter
• 1⁄2  white onion, you can use any onions you like (chopped small)
• 1  garlic clove (chopped)
• 1  cup arborio rice
• 1  teaspoon fresh thyme (chopped)
• 2  tablespoons white wine
• 2  cups  chicken stock

Directions

1. Sauté onions in butter and olive oil until soft, add garlic and rice. Stir to coat rice and cook until milky in color, about 2 minutes. Add thyme and stir inches Add white wine and stir. Add chicken stock and stir. Bring to a boil. Turn down and simmer, covered, for 8 minutes. Take off heat and set aside, without removing the lid, for 5 minutes. Serve hot. You can add sautéed mushrooms on top of this rice for another twist and it's delicious.