Ingredients
-
5
-
1/4
-
1
-
1 - 2
-
1 1/2
-
3
-
1 1/4
-
2 - 3
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Bring the Chicken Broth to a Boil in a Saucepan; Reduce the Heat, to Low and Cover the Saucepan to Keep Hot. |
|
2
Done
|
in Another Heavy-Bottomed Saucepan Melt 1/4 Cup Butter Over Medium-Low Heat, Add in Onion and Saute Until Very Tender but not Brown (about 8-10 Minutes). |
|
3
Done
|
Add in Garlic and Stir For About 2 Minutes. |
|
4
Done
|
Increase Heat Slightly and Add in the Rice; Stir For 1 Minute. |
|
5
Done
|
Slowly Add in 1-1/2 Cups Hot Broth With a Ladle; Boil Gently, Stirring Until the Broth Is Absorbed. |
|
6
Done
|
Add in Another 1 Cup Broth, and Stir Until Absorbed. |
|
7
Done
|
Add in 1/2 Cup Broth at a Time Allowing the Broth to Absorb Before Adding in Another 1/2 Cup (do This Until You Have Used Up All of the Broth) Stirring Frequently Until the Rice Is Tender and Creamy (this Should Take Between 25-30 Minutes). |
|
8
Done
|
Stir in 3 Tablespoons Butter and 1-1/4 Cup (or Less) Grated Parmesan Cheese; Mix to Combine. |
|
9
Done
|
Season With Salt and Pepper. |
|
10
Done
|
Transfer to a Bowl and Sprinkle With Chopped Parsley. |
