Caribbean Risotto
Ingredients
Bijol
Butter
White Rice
Onion
Sea Salt
Measurements
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
Directions
1. IN A LARGE SAUCEPAN OVER MEDIUM HEAT, MELT HALF THE BUTTER. WHEN IT BEGINS TO FOAM, COOK THE ONIONS, STIRRING, UNTIL TENDER, 6 TO 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 TO 15 MINUTES, AND SMALL CRATERS FORM ON TOP OF THE RICE.
2. COVER AND SIMMER OVER LOW HEAT WITHOUT STIRRING UNTIL ALL THE STOCK HAS BEEN ABSORBED, 10 TO 15 MINUTES. JUST BEFORE SERVING, ADD THE REMAINING BUTTER, CUT INTO SMALL PIECES, ADD THE PARMESAN CHEESE AND STIR TO BLEND, USING 2 FORKS. ENJOY.