← Back to Search Results
braising, sauteeing French
Braised Rice: Risotto Recipe-2838

Photo by: Joseph De Leo
Comments: 0
 

Recipe

To give rice more character so that it can stand on its own, sauté the grains briefly in butter, then simmer as usual, but with herbs and onions, and chicken stock or beef stock rather than water. Note that this is the French risotto, not the Italian method.

Yield: 3 cups cooked rice

Ingredients

  • 1/3 cup finely minced onions
  • 2 tablespoons butter
  • 1 cup unwashed raw white rice (Carolina long-grain works well in a risotto)
  • ¼ cup dry white French vermouth, optional
  • 2 cups light chicken stock heated in a small saucepan
  • Salt and freshly ground pepper
  • 1 medium imported bay leaf (or a small herb bouquet—l small bay leaf, 1/8 tsp thyme, and 3 parsley sprigs tied in washed cheesecloth)

Directions

Sautéing the rice. Sauté the onions slowly in the butter for several minutes until soft and translucent. Stir in the rice and sauté, slowly stirring, for several minutes more until the grains, which first become translucent, turn a milky white. This step cooks the starchy coating and prevents the grains from sticking.

Braising. If you are using vermouth, stir it in now and let it boil down for a moment. Blend in the chicken stock, correct seasoning, and add the bay leaf or herb bouquet. Bring to the simmer, stir once thoroughly, then cover tightly and proceed —regulating heat so that the rice cooks at the slow simmer, slight movement and slow bubbling -without stirring again for 12 to 15 minutes, until almost tender—faintly al dente. Cover the pan and set aside for several minutes, while the rice finishes cooking.

Finishing the rice. While still warm, remove the bay leaf or herb bouquet, fluff the rice with a fork, and correct seasoning.

Notes

Suggested Special Equipment: A heavy-bottomed 6-cup saucepan with cover; a wooden fork

Vegetarian note: Substitute water for chicken stock, and double the onions and herbs.

Serving suggestions: Serve the rice as it is to accompany simply sauced fish or chicken dishes, or you may wish to make a more important vegetable or main course of it by folding in cream and/or grated cheese, or mushroom duxelles, diced sautéed eggplant or ham, and so forth.


© 1989 Julia Child

Note from Cookstr's Editors

Nutritional information is based on 3 servings and includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

401kcal (20%)
513mg (21%)
62g
2g
10g (15%)
0g
5g (27%)
3g
1g
25mg (8%)
4g
9g
25mg
265mg
66mcg RAE (2%)
2mg (3%)
15mg (1%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cook-with-jamie Cook with Jamie
by Jamie Oliver
lidias-italy Lidia's Italy
by Lidia Bastianich
american-masala American Masala
by Suvir Saran
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
martin-yans-china Martin Yan's China
by Martin Yan
mexican-everyday Mexican Everyday
by Rick Bayless
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?