I am very jealous of people who just have visions for a meal and can just create it. I mean, I can make alterations and adaptations, but I just don't have the... touch? to just whip something up.
Like the pork, however, this photo just did not capture the deliciousness! I actually wish I had doubled the recipe to have even more, but my waistline is grateful that I did not.
- 3 cups of any combo of beef broth and water (I used 2c broth and 1c water)
- 1 cup arborio rice
- 2 1/2 tablespoons butter
- 2-3 tablespoons olive oil
- Half of a large onion, thinly sliced
- Fresh thyme (The store was out of thyme, so I used dried. I used about a tablespoon, maybe a bit less, but it was a tad too much.)
- 2 tablespoons sherry, to taste (I used just a splash since I intended on feeding this to my toddler!)
- Sea salt and fresh ground pepper
- Provolone or cheese of your choice, optional
In a medium saucepan, bring broth and water to a boil. Simmer on a low-medium heat.
Heat butter and olive oil in a large pot on medium heat. Add onion and cook 3-4 minutes until tender.
Add rice, stir, and cook 1-2 minutes. Add about 1/2 cup broth mixture. Cook on a low-medium heat. When almost all the liquid is absorbed, add the next 1/2 cup. Continue adding broth, 1/2 cup at a time. Before adding the last 1/2 cup broth, stir in thyme and sherry. Cook with remaining broth until rice is done. Season with salt and pepper.
Stir in cheese, if using.Makes about 4 small portions.