Method

Melt 3 tablespoons butter in a heavy-bottomed pot or Dutch oven.  When beginning to foam, stir in onion and garlic.  Over medium heat, saute until onion is translucent and soft, but not brown. 

Stir in rice and cook, stirring frequently, until toasted and opaque, about 3 minutes.

stir in a soup ladle of broth and cook, stirring constantly, until broth is almost absorbed, about 3 minutes.

Stir in tomato, salt, pepper, and another ladleful of broth, and cook, stirring, stirring, until liquid has been almost absorbed.

Continue cooking and adding broth as above until rice is tender but still al dente, about 15 minutes.    When finished, swirl in the remaining tablespoon of butter.

Serves: 4

Contributor: pat ciesla

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