MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Creamy Dirty Rice Risotto
| Creamy Dirty Rice Risotto | Print |
Recipe By: Alice Morrow
Creamy Dirty Rice Risotto
Ingredients
- 5 ¼ c. chicken broth, divided
- 1 stick butter
- 1 lb. Savoie’s Rice Dressing mix
- 1 (16-oz.) container chopped onion mix
- 3 T. minced garlic
- Salt, red/black pepper, garlic powder
- ¼ c. butter, divided
- 1 c. Arborio rice
- ½ c. dry white wine
- Creole seasoning
- 2 green onions, thinly sliced
- ¼ c. chopped fresh parsley
- 2 T. fresh lemon juice
Instructions
- Bring 5 c. chicken broth to a simmer in saucepan over medium heat. Maintain at low simmer until ready to use.
- In large Dutch oven, melt 1 stick butter. Add chopped onion mix, minced garlic and rice dressing mix. Mix well and cook until well browned, 12-15 minutes, stirring often.
- Season with salt, red/black pepper and garlic powder. Set aside and keep warm.
- In another Dutch oven, melt 2 T. butter. Add rice, cook, stirring constantly, 1 minute or until fragrant.
- Stir in wine, stirring often, until nearly dry.
- Add 1 c. hot broth, stirring constantly, until liquid is absorbed. Repeat with remaining broth, 1 cup at a time, until liquid is absorbed, about 25 minutes. Remove from heat.
- Stir in rice dressing mixture, creole seasoning, green onions and parsley. Mix well. Add remaining butter and ¼ c. remaining broth. Taste for seasoning.
- Serve.
Notes
*****Leftovers are great for stuffing mushrooms or bell peppers.
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