Name: Parmesan rice pudding
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 3 cup stock chicken; 1 Tbs fresh chillies 573; 1 onion finely chopped; 1 garlic cloves, crushed; 2 cup rice arborio; 1/2 cup wine dry white; 250 g mushrooms chopped; 50 g sun-dried tomatoes soaked in olive oil; butter a knob; 125 ml parmesan cheese grated; 125 ml mixed nuts roasted, chopped

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Ingredients (11)

3 cup	stock — chicken
1 Tbs	fresh chillies — 573
1	onion — finely chopped
1	garlic — cloves, crushed
2 cup	rice — arborio
1/2 cup	wine — dry white
250 g	mushrooms — chopped
50 g	sun-dried tomatoes — soaked in olive oil
	butter — a knob
125 ml	parmesan cheese — grated
125 ml	mixed nuts — roasted, chopped

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Method:

Pour the stock into a saucepan and bring to a simmer. Keep liquid hot. heat oil in a large, heavy saucepan over low heat, .

Add the onion and garlic and sauté about 5 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes.

Add one ladleful of the hot stock, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.

Continue adding the stock, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.

Stir in the mushrooms and sun-dried tomatoes and lastly fold in the cheese and the knob of butter.

Serve immediately with a handful of nuts scattered over the top.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.