Cooking Instructions
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Step 1
Finely chop the Onion (1/2 cup) and mince the Garlic (2 clove).
Step 2
Finely chop the fresh Fresh Basil (2 tablespoon) leaves and Fresh Thyme (2 tablespoon).
Step 3
In a stock pot over medium heat, melt the Unsalted Butter (4 tablespoon). Sauté the garlic and onion until translucent.
Step 4
Add Arborio Rice (2 cup) and mix to coat. Sauté 2 minutes.
Step 5
Add Dry White Wine (1/2 cup) and stir constantly until it's totally reduced.
Step 6
Add in 1/2 cup of Chicken Stock (5 cup) and stir until reduced. Continue repeating this step until all the stock is gone, and rice becomes thick, soft, and creamy.
Step 7
Add herbs, Parmigiano-Reggiano (1 cup) and season with Salt and Pepper (to taste).
Step 8
Serve with Pan Seared Filets and Wild Mushroom Ragout!
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