Moving is hard. Who knew I had so much stuff in my pantry when it's just me? Thank goodness for friends who help with packing and emptying out said pantry by eating my food then taking it home. This meal was rounded out with bruschetta, tomato and goat cheese salad and a local wine (yes, NC has wine!) Can you tell we're in the heart of tomato season?
1 cup good white wine
3 cups water
2 vegetable bouillon cubes
1/4 cup olive oil
1 onion, finely diced
4 cloves garlic, minced
1 cup arborio, or short grained, rice
1/2 cup shredded or grated parmesan cheese (optional)
handful basil (optional)
2 tbsp truffle oil (optional)
In a pot, bring wine, water and bouillon to a simmer.
In a separate large skillet, heat olive oil over medium to medium high heat. Add onions and garlic and sautee until clear. Add rice and heat, periodically stirring, until onions are golden brown. Turn heat to between medium low and medium.
Add ~1 cup of simmering liquid to rice. Stir periodically until liquid is mostly absorbed.
Repeat with rest of liquid. If using parmesan, add with last cup of liquid.
Remove from heat. Garnish individual servings with chiffonade of basil and 1/2 tbsp of truffle oil.