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Parmesan Rice – Make this recipe when you want the taste of risotto but don't have an extra hand for stirring. Use regular long-grain white rice or a domestically grown medium-grain or imported rice. such as Arborio. My friend Gloria Spitz gave me this recipe. A family favorite, it is affectionately called "Cheesy Rice." From Fresh & Fast.
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 1 cup long- or medium-grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 2 tablespoons grated Parmigiano-Reggiano. or more to taste
1.  Heat 1 tablespoon of the butter or oil in a large, wide saucepan or a deep skillet with a tight-fitting lid. Stir in the rice to coat it with the butter or oil. Add the water and the salt. Heat to boiling; stir thoroughly. Cover and cook over low heat until all the liquid is absorbed and the rice is tender, about 15 minutes.
2. Uncover and stir the cheese and the remaining 1 tablespoon butter or oil into the rice until the mixture is creamy. Serve immediately.
Preparation Time: 5 minutes * Cooking Time 20 minutes * Serves: 4
Parmesan Orzo: Omit the butter or oil, and Cook 1-1/2 cups orzo or other small pasta shape in boiling, salted water, partially covered, stirring frequently to prevent sticking. When the water returns to a boil, uncover and boil until tender, about 15 minutes. Toss with the cheese and 1 tablespoon finely chopped fresh parsley.
Copyright © 1996 by Marie Simmons in Fresh & Fast: Inspired Cooking for Every Season and Every Day. Houghton Mifflin Company, 1996, Boston, MA, ISBN 1-881-52795-6. Reprinted by permission. All rights reserved
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