Riviera Style Risotto – Braised Rice

• 1 1/2 cups rice, short grain only, no long grain
• 1/4 cup onion, sweet, minced
• 4 tablespoons butter (you may use olive oil)
• 3 cups stock, chicken (beef or mushroom)
• 2 sprigs parsley (tie the herbs together)
• 1/2 bay leaf
• 1/8 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, black

1. Preheat oven at 375 degrees.
2. In a Dutch oven add the minced onions and cook them in butter or olive oil for 5 minutes over low heat.
3. Add the rice to the onions and stir for several minutes over moderate heat until light brown.
4. Boil the stock and pour over the rice.
5. Next add the herbs, salt and pepper and bring to a simmer, stir once and cover.
6. Place the casserole in a 375 degree oven for 4 minutes, then reduce the heat to 350 degrees for 14 minutes.
7. Then uncover the casserole and check to see if the liquid has evaporated.
8. If not, put the casserole back to the oven for a few more minutes.
9. When ready to serve, remove the herbs, season with salt and pepper if desired and enjoy.

rice, onion, butter, stock, parsley, bay leaf, thyme, salt, pepper

Taken from www.food.com/recipe/riviera-style-risotto-ndash-braised-rice-482201 (may not work)