Ingredients

The following ingredients have 4 Servings
  • 3 tablespoon unsalted butter
  • 2 large vidalia onions (thinly sliced)
  • 2 tablespoons dry white wine or 1 teaspoon white balsamic vinegar
  • 1 cup of arborio rice
  • corn from two ears
  • 2 to 2 1/2 cups chicken broth
  • 1/4 cup parmigiana reggiano cheese or pecorino romano (grated fresh)
  • salt

Instruction

  • Heat chicken broth in separate pot. Once hot, turn to simmer.
  • Melt butter and In a 10 inch stainless steel frying pan or an enameled cast iron small dutch oven. Add olive oil.
  • Add chopped onion and cook on low until caramelized.
  • Add in dry arborio rice and toast for four minutes, stirring.
  • Have a lid ready to immediately cover when you put the first ladle of broth.
  • Add 1/2 cup broth. Cover for a few seconds to avoid any reaction from hot broth hitting the hot fat. Uncover.
  • Add corn.
  • Stir until the broth is nearly all absorbed in the rice.
  • Add another 1/2 cup broth and repeat until there is only 1/2 cup broth left to add.
  • Add in cider vinegar. Continue to stir.
  • Add in broth 1/4 cup at a time at the end, so as to not overcook the rice.
  • At the end of about 18 minutes, you should be at the end of the broth. Taste the rice. If it gives yet still has a bite, take it off. If it crunches, then cook another minute, stirring constantly. If you run out of broth and you're sure the rice is not done, add a small amount of water, (tablespoon or so).
  • Remove from stove, Stir in grated cheese. Season with salt and pepper.
  • Serve immediately. Garnish with chopped parsley.
  • This will serve 2 big servings.