Riso all’aglio

Ingredienti

• 1 Tablespoon olive oil (extra virgin)
• 4 Tablespoons butter (divided)
• 4 cloves garlic (peeled and thinly sliced)
• 2 cups white rice
• 3 cups chicken broth (or bone broth)
• 1/2 teaspoon salt (plus more to taste)
• 1 Tablespoon flat leaf parsley (minced)

Preparazione

1. 1

   In a large sauce pan, heat the 1 Tablespoon olive oil and 2 TBSP butter over medium high heat. Once the butter has melted, add the 4 cloves garlic and cook for about 1 minute, until it turns golden and becomes fragrant.

2. 2

   Add the 2 cups white rice and toast the grains for 1 minute, until it becomes translucent.

3. 3

   Add the 3 cups chicken broth and ½ teaspoon salt and bring to a boil over high heat. Once boiling, reduce the heat to a simmer, cover, and cook for 15-18 minutes, until the rice is tender.

4. 4

   Remove from heat and let rest for 5-10 minutes. Fluff rice with a fork then stir in the remaining 2 TBSP butter and 1 Tablespoon flat leaf parsley. Season with additional salt, to taste. Enjoy!