Riso al burro e aglio

Ingredienti

• 3 tablespoons butter (45g)
• 4 cloves garlic
• 1 cup long grain rice (190g)
• 1 1/2 cups chicken broth (or water, 360g)
• 1 teaspoon lemon juice
• salt and pepper (to taste)
• chopped parsley (to serve)

Preparazione

1. 1

   Finely chop garlic (preferably with a knife and not a garlic press).

2. 2

   Melt the butter in a medium pot. When hot add the garlic and cook for 30 seconds until the garlic is fragrant.

3. 3

   Add the rice and cook, stirring, for about 30-60 seconds, until all the rice grains are coated in butter.

4. 4

   Add the broth, close the pot with a lid (preferably transparent), bring to a boil then reduce the temperature to low and cook for 14 minutes.

5. 5

   Take the pot off the heat and leave it (covered) to rest for 10 minutes.

6. 6

   Fluff the rice with a fork and season with salt, pepper, and lemon juice.

7. 7

   Serve topped with chopped parsley.

8. 8

   Enjoy!