Rice Pilaf

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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