Saute the onion in the butter in a heavy saucepan until it is beginning to color. Stir in the rice thoroughly so that each grain is coated with butter. Then, using medium-high heat, pour 1 cup of hot broth into the rice, and stir in with a fork. Allow the rice to nearly absorb the broth, stirring it from time to time, before adding another cup. When the rice begins to soften, add the broth in smaller quantities so you can bring it to exactly the right consistency. This should take about 25 to 30 minutes. No additional salt should be needed if the broth is seasoned. Stir in the Parmesan cheese and serve immediately.
Wine Pairing(s)
Felsina Berardenga Rancia
Grand Bateau Bordeaux White
Lasorda Pinot Grigio del Veneto
Forest Glen Shiraz
Chalone Syrah
Castellani 'Biagio' Chianti
Ruffino Chianti
Kilikanoon 'The Lackey' Shiraz
Sylvan Springs 'Hard Yards' Shiraz
Frescobaldi Castiglioni
Calories From Fat 210 Protein 18 Total Fat 23 Carbohydrates 57
Calories 522 Calcium 189 Iron 3 Sodium 999 Vitamin A 582 Cholesterol 54
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