Yield
Makes 6 servings

How to Make It

Step 1

Cook onions in 2 tablespoons hot oil in a Dutch oven over medium heat, stirring occasionally, 30 to 35 minutes or until caramelized. Remove from pan, and set aside.

Step 2

Heat remaining 1 tablespoon oil in Dutch oven; add garlic, and sauté 2 minutes. Add rice; cook, stirring constantly, 2 minutes.

Step 3

Reduce heat to medium; add 1 cup chicken broth. Cook, stirring often, until liquid is absorbed. Repeat procedure with remaining chicken broth, 1 cup at a time. (This takes about 30 minutes.) Stir in onions.

Step 4

Add wine; cook, stirring gently, until liquid is absorbed. Stir in cheese, butter, and salt. Serve immediately.

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