Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4-6
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups arborio or long grain white rice
- 6 cups chicken broth
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
Add broth, basil, salt, and pepper and bring to a simmer, stirring frequently.
Cover the pot with foil, then add the lid. Place in the oven. Bake for 20 minutes, then remove from the oven, remove lid and foil, and stir thoroughly. Return foil and lid and place back in oven.
Bake 5 minutes longer. Test the rice to see if it's done, with a slight firmness in the center. If it is, stir in the cheese and butter, then let stand, covered, 5 minutes.
If the rice isn't done, cover and return to the oven and bake 10 minutes longer. Then add cheese and butter, stir, and let stand 5 minutes.