Riso al formaggio

Ingredienti

• 2 tablespoons unsalted butter
• 1 small onion, (diced small)
• 1 cup long-grain white rice
• 2 cloves garlic, (minced)
• 2 cups low-sodium chicken broth
• 1/2 teaspoon Morton kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon fresh thyme leaves
• 1/2 cup freshly shredded cheddar cheese ((mild, medium, or sharp - whatever you like))
• 1/2 cup grated Parmesan cheese

Preparazione

1. 1

   Place rice in a fine mesh sieve and run under cool water until water runs clear. This removes extra starch so the rice doesn’t become gummy. Set rice aside.

2. 2

   In a large saucepan over medium heat, melt butter. Add onion and sauté for 2-3 minutes, or until it becomes tender and translucent.

3. 3

   Add rinsed rice and garlic to the onions and cook for 1-2 minutes, or until the garlic becomes aromatic and the rice is lightly toasted.

4. 4

   Pour in chicken broth and add salt, pepper, and thyme. Stir to combine and then bring mixture to a boil, turning up heat a bit if needed.

5. 5

   Once boiling, reduce heat to low, cover pan with a tight fitting lid, and simmer for 18-20 minutes, or until the rice is tender and has absorbed all of the chicken stock.

6. 6

   When rice is done, remove it from the heat and fluff gently with a fork.

7. 7

   Fold in cheddar and Parmesan, until they are fully melted.

8. 8

   Garnish with a sprinkle of chopped parsley or additional fresh thyme leaves, a bit of cracked black pepper, and a bit of flaky sea salt if desired.