Cooking Instructions
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Step 1
Finely chop the
Onions (1/2 cup)
and mince the
Garlic (2 cloves)
.
Step 2
Finely chop the fresh
Fresh Basil (2 Tbsp)
leaves and
Fresh Thyme (2 Tbsp)
.
Step 3
In a stock pot over medium heat, melt the
Unsalted Butter (1/4 cup)
. Sauté the garlic and onion until translucent.
Step 4
Add
Arborio Rice (2 cups)
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 cups)
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 (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Serve with Pan Seared Filets and Wild Mushroom Ragout!
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