• Servings: 2
  • 2 t. clarified butter
  • 2 t. extra virgin olive oil
  • 1/2 C. arborio¹ rice
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 2 scallions, minced
  • kosher salt
  • white pepper
  • 1 C. stock
  • 1 C. white wine
  • 1/4 C. parmesan
  1. Warm butter and oil in a 3 quart saucier² over medium-low heat. Add rice, stir to coat then add onion and garlic, sauté until the onion starts to brown.
  2. Combine wine and stock.
  3. Add salt, pepper and about 1/4 of the liquid, stir well and cook uncovered, stirring occasionally. When most of the liquid has been absorbed stir in just enough to cover the rice.
  4. Continue to cook slowly and stir occasionally, make additions of liquid as it’s absorbed until all of the stock has been used. Do not allow the rice to dry out.
  5. The rice should be al dente when done. Stir in cheese and serve immediately.
Most short grain rice should work. A saucepan can be used, be sure to stir the rice out of the corner where the bottom and sides come together.