updated: 1/18/2011 12:17 PM
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3 tablespoons extra-virgin olive oil, divided
1 cup onion (about 1), finely chopped
2 cloves garlic, finely chopped
8 cups low-sodium chicken broth
16 ounces arborio rice
½ cup white wine
1 cup freshly grated parmesan cheese
¼ cup freshly grated asiago cheese
½ teaspoon kosher salt
In a small skillet over medium heat, add 1 tablespoon olive oil. When hot, add onions and saute 8 minutes. Add garlic and cook 2 minutes more. Remove from heat.
In a large pot over low heat, add broth and bring to a simmer.
In a 6-quart pot over medium heat, add remaining 2 tablespoons olive oil. When oil is hot, add rice. Cook 7 minutes, stirring constantly to prevent sticking.
Add wine to hot rice and continue stirring until all wine has evaporated.
Add one ladle of warm broth (about ½ cup) to rice and constantly stir with a wooden spoon or heat safe spatula until the rice has absorbed all liquid. Repeat, adding 1 ladle of broth each time, stirring constantly. Continue until rice will not absorb any more liquid. This will take 20-25 minutes.
Add sauteed onion mixture to rice. Rice should have a thick, souplike consistency. Remove from heat and stir in cheeses and salt.
Nutrition values per ½-cup serving: 175 calories (25.7 percent from fat), 5 g fat (1.5 g saturated fat), 25 g carbohydrate, 1 g fiber, 7 g protein, 10 mg cholesterol, 180 mg sodium.
"The Complete Idiot's Guide to The Mediterranean Diet" by Kimberly Tessmer and Stephanie Green (2010 Alpha Books)