Cheese, Egg, and Cream Based Recipes - Riso Caldo al Pressemolo

Ingredients

• 450 g/1lb/2 cups arborio or other risotto rice

• 15 g/1/2 oz/1 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp olive oil

• 50 g/2 oz/1/2 cup chopped parsley

• 1 large garlic clove

• 100 g/4 oz/1 cup grated Parmesan cheese

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Method:

1. Cook the rice in plenty of boiling salted water for 16-18 minutes until just tender. Drain thoroughly and turn into a hot serving dish.

2. Meanwhile, heat the butter and oil in a large frying pan (skillet). Add the parsley and garlic and fry (sauté) for 2 minutes until the garlic begins to brown.

3. Discard the garlic. Pour the sauce over the rice and toss well. Sprinkle the Parmesan cheese over and serve straight away.