It might not be a secret to some of you who follow my Blog regularly that rice is not one of my favourite foods.
But this recipe is one that I truly, truly find irresistible.
It’s the recipe of one of Venise’s most famous restaurants, the Harry’s Bar.
It’s again a recipe that is quick and easy to make, ideal also for big gatherings.
Ingredients for 6
- 825 ml chicken stock,
- 60 g unsalted butter,
- 1 small onion diced,
- 330 g Arborio rice
Preheat the oven to 180°C. Bring the chicken stock to a boil in the sauce pan.
Heat the butter in a heavy pan with a lid over medium heat. Add the onion and cook until slightly softened but not browned, about 4 min. Add the rice, stir for a minute or 2 to coat with the butter and add the booking stock and some salt. Keep it boiling. Place on the lid. Bake for ~ 15 minutes without stirring.
Remove the rice and spread it over a marble surface, a large tray or a platter. It should cool off as quickly as possible.
The rice pilaf is now ready. It will keep well in the fridge for up to 2 days. Before serving it, melt a little butter in a medium sauce pan, add the rice and stir gently with a fork. Add a little water if the rice is sticking to the pan.
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