How to make it

  • In a small saucepan, bring 2-3 cups chicken stock to a boil. Maintain this low boil while cooking the entire dish.
  • In a larger pot, add 1/2 tbsp margarine and 1 tbsp olive oil. Bring to a medium heat and add chopped onion, celery, mushrooms, and apple, and minced garlic, stirring well to prevent browning.
  • Note: If using canned mushrooms, wait to add until half-way through the broth process in step 6.
  • Add arborio rice to the pot and stir until well coated and somewhat translucent, dropping the heat to medium-low.
  • Squeeze in lemon juice and add a few splashes of vinegar, continuing to stir until both are absorbed into the rice. Toss in a pinch of salt.
  • Begin adding boiling stock to the pot, one cup at a time, slowly and firmly stirring the rice mixture, working the starches from the rice. Only add additional stock once the previous ladle-full has been absorbed. (15-30 minutes)
  • Once rice has reached a texture slightly softer than "al dente," and the appearance has become thick and creamy, remove pot from heat.
  • Stir in cheeses and remaining 1/2 tbsp of margarine, then cover and let rest for about 2 minutes.
  • Serve garnished with a dash of thyme, and always with a crisp salad to help cut the richness.
  • Nutrition (as a side dish for 4): 301 Cals; 3.7g Fat; 13mg Cholesterol; 567mg Sodium; 43.4g Carbs; 1.6g Dietary Fiber; 8.8g Protein; 6% Vitamin A; 15% Calcium; 11% Vitamin C; 13% Iron
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  • razorfamilyfarms 9 years ago
    Sounds very yummy!
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  • 22566 10 years ago
    I like this sticky little rice,thank-you for the recipe.

    Kind Regards
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