Stir together the water and 1 tsp salt in a small saucepan over low heat until the salt has dissolved then keep warm over low heat.
In a separate medium-size saucepan over medium-high heat, add the oil, onion, and garlic then cook, stirring often, until onion is softened a bit, about 3 minutes.
Stir the rice in with the onion and garlic then reduce the heat to medium.
Pour in around 1/2-cup of the warm salt water and cook, stirring frequently, until the rice has absorbed most of the liquid. Repeat this process with another 1/2-cup or so of the water until all the water is used. If it begins boiling rapidly turn down the heat to medium-low, and make sure your stirring frequently to prevent the rice from burning on the bottom of the pan. This process will take around 45 minutes.
When the rice is tender and has absorbed all the liquid take it off the heat and stir in the butter, Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper.
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