Risotto - Braised Rice

Serves 6

Kim

ingredients

1/4 cup finely minced onions
4 tbsp butter
8" diameter oven-safe saucepan or casserole with a tight fitting cover
1 1/2 cups clean, unwashed raw rice
3 cups boiling liquid of your choice (chicken stock, canned chicken broth, brown stock, canned beef bouillon and water, mushroom broth and water, white wine or vermouth and water, or water only)
Salt and pepper to taste
Herb bouquet (2 parsley sprigs, 1/3 bay leaf, 1/8 tsp thyme-tied in cheesecloth)

1
Preheat oven to 375 deg F.
2
Cook the onions and butter slowly in the casserole on the stove for about 5 minutes until tender but not browned.
3
Blend the rice into the onions and butter and stir over moderate heat for several minutes, not letting the rice brown. The grains will at first become translucent, then will gradually turn to a milky color. Add 3 cups boiling liquid as soon as rice turns milky and salt and pepper to taste. Add herb bouquet. Bring to simmer, stir once, cover the casserole and set in the lower third of preheated 375 deg F oven.
4
As soon as the liquid maintains itself at a very slow boil, in 4 to 5 minutes, reduce heat to 350 deg F. The boil should be regulated so the liquid has been absorbed by the rice in 18 to 20 minutes. Do not touch the rice for 18 minutes. Then uncover. Tilt casserole and lift rice with a fork to see if all liquid at bottom has evaporated. If not, return to the oven for 2 to 3 minutes more. Then remove the casserole from the oven.
5
For al dente: uncover it. More tender: leave it covered for 20 minutes. Discard herb bouquet. Fluff the rice with a fork and correct the seasoning.
6
Can reheat over boiling water if not served right away.