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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to 7 minutes or until tender.

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  • Stir in rice and garlic; sauté 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half.

  • Add 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring often, until liquid is absorbed.

  • Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and discard bay leaves.

  • * 1 cup chicken broth may be substituted for white wine.

Source

Catahoula Restaurant & Saloon, Calistoga,California

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