Riso al burro all’aglio

Ingredienti

• 5 tablespoons unsalted butter (divided)
• 4 to 6 cloves minced garlic
• 1 1/2 cups uncooked long grain rice (no need to pre-rinse)
• 2 1/4 cups chicken broth (see notes)
• 3/4 teaspoon salt (or to taste)
• Chopped parsley (for garnish)

Preparazione

1. 1

   In a medium 3.5-quart pot with a lid, melt 3 tablespoons of the butter over medium heat. Sauté the minced garlic until just fragrant, about 1 minute.

2. 2

   Then, add the rice and stir to coat with the garlic and butter until it smells a bit nutty, about 2 minutes.

3. 3

   Stir in the chicken broth and season with salt (adjust to taste). Bring to a simmer, cover, and cook over low heat for 15 to 18 minutes until tender and the liquid is fully absorbed. Tip: Let it cook undisturbed to allow the heat trapped inside to cook the rice properly.

4. 4

   Once ready, turn off the heat. Then, immediately add remaining 2 tablespoons butter and fluff the rice with a fork. Garnish with parsley and serve.