Ingredients
2
|
Tbsps
|
olive oil
|
3
|
|
garlic cloves, sliced thin
|
2
|
Tbsps
|
shallot, minced
|
1
|
cup
|
Mahatma® White Rice
|
3 1/2
|
cups
|
chicken broth
|
1/2
|
cup
|
grated Parmesan cheese
|
1
|
Tbsp
|
butter
|
|
|
salt and ground black pepper, to taste
|
Cooking Directions
Preheat oven to 400°F.
In an enameled medium cast-iron casserole, heat the oil. Add garlic, shallots and rice and sauté over medium heat 2 minutes. Add chicken broth and bring to a boil, stirring occasionally. Cover and bake 20 minutes. Remove from oven and stir in butter and cheese. Season with salt and pepper to taste. Serve immediately,
For a tasty shrimp risotto, stir in 1 pound of cooked, peeled and deveined shrimp and 1 tablespoon fresh lemon juice.