Prep time: 5 minutes Cook time: 25 minutes Total: 30 minutes Servings: 5
Ingredients
6 cloves of garlic
2 medium onions (chopped)
500ml of chicken stock
750ml of red wine
75g of butter
2 tablespoons of olive oil
2 cups of rice
⅓ cup of grated parmesan cheese
4 tablespoons of parsley
Preparation
- Heat a large skillet over medium low heat, add the butter and olive oil.
- Once the butter has melted, sweat the onions down (about 1 minute) and add the garlic.
- Stir for a few seconds, add the rice and mix well.
- Now, start adding the chicken stock and the wine alternately - about ¼ cup of each - stirring every time. Allow the liquid to be completely absorbed before adding more.
- Once you've added the last ¼ cup, close the lid and allow the rice to absorb it.
- Next, mix in the parmesan (leave a little to garnish).
- Garnish with some parmesan and parsley and serve!