A while back my chef brother (okay, he’s not really a chef, but he is an awesome cook) gave me a fabulous recipe for rice that my hubby and kids flipped over. It’s super simple and goes with everything. You can tweak it lots of different ways to get it exactly how you want it. Here’s the recipe:
Scott’s Arborio Rice Recipe
4 cups stock (chicken or vegetable) – water works, too if you don’t have stock
1 1/2 cups Arborio rice (You HAVE TO use Arborio)
1 cup diced onion (or not)
2-3 (or more) garlic cloves
1/2 cup fat free or light sour cream (milk works, too)
1 cup grated parmesan cheese, divided (NOT from a green can, friends)
Bring stock to a near boil. While stock heats, saute onion in 2 T. butter and 2 T EVOO. When onion is nearly done, add garlic and saute for a minute or so. Add rice and stir to coat with oil/butter mixture. Add boiling stock to rice, stir well, and simmer gently for ten minutes. After ten minutes, add the sour cream and 3/4 cup of parmesan cheese. simmer gently for approximately four minutes. Add remaining cheese, stir, and serve.
You can add in asparagus, peas, shrimp, chicken, green onions, or anything you want.