Creamy Parmesan rice

Name: Creamy Parmesan rice
Ingredients: 40 ml olive oil; 1 large onion; 2 garlic cloves; 3/4 cup rice; 100 ml semi-sweet white wine; 2 cups and 100 ml water; 1 teaspoon salt; 1 vegetable stock cube; 2 tablespoons grated Parmesan

Appetizers - Creamy Parmesan rice by Sanziana K. - Recipia

Creamy Parmesan rice comes together as water is added in stages, with white wine and browned onion binding around the grains. My mother made it, and I, who am not much of a rice fan and rarely find one I like, was won over by its creamy texture; I leave the grains still slightly firm, not soft all the way through. Prep: 10 minutes. Cook: 33 minutes. Total time: 43 minutes. Serves: 4. About 270 kcal and 4 g protein per serving.

Ingredients

40 ml olive oil
1 large onion
2 garlic cloves
3/4 cup rice
100 ml semi-sweet white wine
2 cups and 100 ml water
1 teaspoon salt
1 vegetable stock cube
2 tablespoons grated Parmesan

Preparation

1. In a heavy-bottomed pot, heat the oil over medium heat. Add the julienned onion and whole garlic cloves; sauté for 7 minutes, until browned, then remove them with a slotted spoon. 2. Put the rice in the same pot and sauté for 3 minutes, stirring, until glossy. 3. Pour in the wine and cook over low heat for 3 minutes, stirring, until it evaporates. 4. Add 2 cups of water, measured with the same cup used for the rice, 1/2 teaspoon salt and the vegetable stock cube. Simmer for 12 minutes, stirring occasionally, until the rice swells and absorbs the water. 5. Pour in 50 ml water and cook for another 3 minutes. Then gradually add the other 50 ml, stirring continuously, and cook for 5 more minutes, until the rice is creamy and the grains are still slightly firm. 6. Remove the pot from the heat, stir in the Parmesan and taste. If needed, add up to another 1/2 teaspoon salt.

Notes

Keep it in a sealed container in the fridge for up to 3 days; add a little water when reheating, because the rice thickens as it sits. Serve it alongside fish or meat; texture-wise, it’s closer to a well-bound pilaf than to rice with separate grains. For a creamy consistency, choose round-grain rice, not parboiled rice, which stays firmer. If you want it alcohol-free, replace the 100 ml wine with 100 ml water; Parmesan contains dairy. A heavy-bottomed pot, such as a cast-iron one, heats the rice evenly and is easier to manage over low heat. Taste before adding more salt, especially if you’re using a stock cube, as some are already salty.