INGREDIENTS
- 1 cup of Arborio rice
- ½ tsp. of olive oil
- 3 to 4 cups of veggie stock
- ⅛ tsp. of salt
- Option: ½ cup of white wine in place of ½ cup of veggie stock
PREPARATION
1. Warm the veggie stock in a pot.
2. Heat the oil over a medium heat in a separate pot.
3. Add in the uncooked rice and toast it until some of the grains turn golden.
4. Add in ½ cup of veggie stock and stir.
5. Keep stirring slowly.
6. When the liquid is mostly absorbed, add in another ½ cup of veggie stock.
7. Repeat this process of stirring, absorbing, and adding stock until the rice is soft and creamy.
8. Add the salt at the end.