Flavor flavor flavor. One could just eat this and be happy! Perfect side for Mediterranean dishes
I love thyme and lemon and use them often.
1 lb of arborio rice
¾ cup of dry vermouth
3-4 cups chicken stock (or vegetable stock)
1 ½ cups onion minced
1 ½ tablespoons garlic minced (reserve ¼ teaspoon)
Juice and zest of 2 lemons
2 tablespoon fresh thyme leaves off stem
2-3 bay leafs
2 tablespoons fresh flat leaf parsley chopped
3 tablespoons extra virgin olive oil
½ stick unsalted butter
¼ teaspoon sea salt
¼ tsp fresh ground pepper
1 ½ tablespoons grated aged Piave or aged Parmesan cheese
Takes aprox 45 minutes to hour
In 12 inch saute pan heat olive oil and butter and cook rice till translucent
Sauté onions and garlic
Add in small amounts of vermouth & chicken stock and continue simmering.
Add bay leafs , thyme. pepper, salt
Continue adding small amounts of vermouth & chicken stock each time rice needs fluid. Stir in remainder of garlic, lemon juice, and cover on low for 2-3 minutes till lemon juice is absorbed
Remove bay leafs
Top with parsley, cheese, zest and a drizzle of extra virgin olive oil and serve!