garlic rice

Italian Rice

THIS IS A RECIPE THAT HAS BEEN IN MY FAMILY FOR 100 YEARS. IT IS THE FIRST TIME I SHARE IT.iT IS FROM SICILY. ENJOY!!!!!! REMEMBER TO KEEP THE REST OF THE GARLIC FLAVORED OLIVE OIL IN THE FRIGE . YOU CAN ALWAYS USE IT FOR ANY OTHER PLATE.EVEN SALADS.

Ingredients

  • 20 GARLIC CLOVES
  • 1 CUP OLIVE OIL
  • 1 OR TWO BAY LEAVES
  • 2 LARGE ONIONS FINELY MINCED
  • 1 1/2 SALTED BUTTER STICK
  • 5 CUBES CHICKEN BROTH
  • 3 CUPS ARBORIO OR RISOTTO RICE (NO OTHER)
  • 1/2 CUP GRATED PARMESSAN
  • 1/2 CUP GRATED PECORINO
  • 2 TABLESPOON LIME JUICE
  • 1/4 TSP CAYENNE PEPPER
  • 1 GLASS OF WHITE WINE
  • 1/2 CUP OF HALF AND HALF
  • SALT & EXTRA BLACK PEPPER TO TASTE

Directions

In a very small pan heat the olive oil in medium for 3 minutes add only 15 of the garlic cloves and keep five. Simmer for about an hour. The oil does not have to bubble. Garlic cloves must be at the end tender and kind of light brown.
You can do this well in advance . I usually do a bunch since they are terrific spread on a homemade piece of bread top with parmesano regiano.Just an idea.!!!.THEY KEEP WELL FOR TWO WEEKS IN THE FRIDGE.
In a large pan put in low heat half of the olive oil where you already glazed your garlic cloves , BAY LEAVES, 1/2 STICK OF BUTTER ,ONIONS AND THE 15 GARLIC CLOVES YOU HAVE ALREADY GLAZED AND THE FIVE RAW GARLIC CLOVES MINCED.SALT AND PEPPER.( DO NOT ADD TOO MUCH SALT IF YOU USE CHICKEN CUBES THAT COME ALREADY SALTED PLUS PECORINO CHEESE IS SALTY AS WELL).YOU CAN ALWAYS ADD SOME MORE AT THE END.
COOK TILL TENDER AND SLIGHTLY BROWN ( MEDIUM HEAT).
ADD THE RICE AND WAIT TILL RICE APPEARS TO BE TRANSLUCENT.
ADD ALL THE CHICKEN CUBES AT ONCE AND STIR WELL.
ADD BOILING WATTER JUST TO COVER THE RICE ABOUT AN INCH.ADD WHITE WINE.
kEEP ADDING WATER FROM TIME TO TIME.ALWAYS REMEMBER THE RATIO THREE TO ONE TO KNOW HOW MUCH WATER YOU WILL HAVE TO ADD.
WHEN RICE IS TENDER TURN OFF THE HEAT AND ADD THE REST OF THE BUTTER AND HALF OF THE PARMESAN ALND PECORINO CHEESE AND THE HALF AND HALF.
STIR WELL AND ADD LIME JUICE AT THE END.LEAVE IT REST FOR 7 OR 8 MINUTES COVERED WITH A KITCHEN TOWEL.
TOP WITH THE REST OF THE CHEESE WHEN YOU SERVE.
REMEMBER THAT IT HAS TO BE CREAMMY NOT HEAVY. IF YOU SEE IT IS NOT CREAM YOU CAN ALWAYS ADD SOME MORE HALF AND HALF.


YOU CAN MAKE THIS RECIPE LIGHTER OR HEAVIER REPLACING THE HALF AND HALF FOR CREAM OR MILK AND USING HALF THE BUTTER - PARTY OF 8

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Submitted 9/15/05.
Source: MY GRANDMA
Submitted By: GRACIELA ALEN VIDANO
gracealen@gmail.com
garlic rice