YIELD: 1 1/2 cups
2 tsps. olive oil
1⁄2 cup yellow onion, chopped
1/3 cup rice (preferably medium- or short-grain)
2 cups or more rich chicken or vegetable stock, defatted
1 cup dry white wine
salt and freshly ground white pepper
- In a saucepan, heat the oil, then add the onions and saute over moderate heat until soft but not browned. Add the rice and saute two minutes longer, stirring regularly. Add 2/3 cup of stock and the wine, cover and simmer until the liquid is mostly absorbed and the rice mixture is very soft, about 25 minutes.
- Cool slightly, then transfer mixture to a blender and puree. With the motor running, add more stock (up to 1 1/2 cups) until you reach the desired consistency. Season to taste with salt and pepper.
Note: product keeps indefinitely when frozen
Recipe by John Ash