Caribbean Risotto


Ingredients
  • ¼ POUND (1 STICK) SALTED BUTTER
  • ½ CUP FINELY CHOPPED ONION
  • 3 CUPS CHICKEN STOCK OR CANNED CHICKEN BROTH
  • ¼ TEASPOON OF BIJOL
  • 2 CUPS RAW LONG-GRAIN WHITE RICE
  • 1 TEASPOON SALT
  • ¼ POUND FRESHLY GRATED PARMESAN CHEESE

 

Preparation

In a large saucepan over medium heat, melt half the butter. When it begins to foam, cook the onions, stirring, until tender, 6-8 minutes.

Add the stock, Bijol, rice and salt and bring to a boil. Continue cooking until most of the liquid has been absorbed, 10-15 minutes, and small craters form on top of the rice.

Cover and simmer over low hear without stirring until all the stock has been absorbed, 10-15 minutes. Just before 3 - the parmesan cheese and stir to blend, using 2 forks.

Enjoy.

Serving, add the remaining butter, cut into small peices, add the parmesan cheese and stir to blend, using 2 forks.

Enjoy.