Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
10cupswater
¼ozTelma Chicken Consomme
1medium Texas 1015 onion, chopped small
2cloves garlic, smashed but left whole
½stickunsalted butter
1tspolive oil
1cuparborio rice
¾cuphalf and half
1tspkosher salt
2tbspHidden Valley Ranch Seasoning and Dressing Mix
¼tspcayenne pepper
¾cupaged white cheddar, grated
2tbspfresh chives, diced fine
2tbspParmigiano Reggiano, grated fine, buy the good stuff for this dish
1
Place 8 cups of water in a tall sauce pan bring to low boil and mix in Consomme until incorporated. Keep at simmer reducing about 1/3, add rest of water at let reduce again to about 6 cups. Keep at a low simmer.
2
In a large saute pan, melt butter slowly, slowly let to just begin to brown (be careful or toss and start again if it smells burnt), stir in olive oil, add onion and garlic, let saute until crisp but tender, add arborio and stir often.
3
Let saute until starting to turn and arborio becomes fragrant. About 3 or 4 minutes.
4
Add about a cup of simmering reduced Consomme and turn down heat to just a simmer and mix well. Stir until all liquid is absorbed.
5
Add next cup, cook and stir until absorbed, keep doing until completely cooked and all the stock is absorbed. Test arborio. Should be soft with a tiny bite.
6
Keep a small amount of stock to use to cut with after adding cheddar.
7
Add Half & Half, salt Seasoning Mix, Cayenne. Mix well and bring back to simmer.
8
Shut off heat and incorporate white cheddar in small amounts until all is added. If desired, cut slightly with some Consomme to desired thickness.
9
To plate, set and top with fresh chive and then with Parmigiano Reggiano.
2tbspHidden Valley Ranch Seasoning and Dressing Mix
¼tspcayenne pepper
¾cupaged white cheddar, grated
2tbspfresh chives, diced fine
2tbspParmigiano Reggiano, grated fine, buy the good stuff for this dish
Directions
1
Place 8 cups of water in a tall sauce pan bring to low boil and mix in Consomme until incorporated. Keep at simmer reducing about 1/3, add rest of water at let reduce again to about 6 cups. Keep at a low simmer.
2
In a large saute pan, melt butter slowly, slowly let to just begin to brown (be careful or toss and start again if it smells burnt), stir in olive oil, add onion and garlic, let saute until crisp but tender, add arborio and stir often.
3
Let saute until starting to turn and arborio becomes fragrant. About 3 or 4 minutes.
4
Add about a cup of simmering reduced Consomme and turn down heat to just a simmer and mix well. Stir until all liquid is absorbed.
5
Add next cup, cook and stir until absorbed, keep doing until completely cooked and all the stock is absorbed. Test arborio. Should be soft with a tiny bite.
6
Keep a small amount of stock to use to cut with after adding cheddar.
7
Add Half & Half, salt Seasoning Mix, Cayenne. Mix well and bring back to simmer.
8
Shut off heat and incorporate white cheddar in small amounts until all is added. If desired, cut slightly with some Consomme to desired thickness.
9
To plate, set and top with fresh chive and then with Parmigiano Reggiano.
AuthorDartagnan