Aborio rice with braised onions. Suzanne Goin stole from Julia Child, and I steal it from Suzanne. It is an awesome accompaniment to roasted root vegetables, and to me, the combination makes for the most awesome winter meal when drizzled with my sage-brown butter squash sauce over the top. It’s rich, so I only end up eating a bit and leaving the components in the fridge for other meals. Though, in the end, it always seems as though the chickens usually get more than their fair share.
Ingredients
olive oil
butter
1 white onion, sliced
thyme
pepper
1/4 cup Aborio rice
1/4 cup Gruyere cheese
1/4 cup heavy cream
parsley
salt
Method
- Heat Dutch oven and add butter and olive oil. Add onions, thyme and salt and pepper and sweat without browning until the onions are soft.
- Separately, cook rice in boiling salted water for five minutes. Drain. When onions are done, stir in rice.
- Cover with parchment lid, foil and lid and cook 30 minutes.
- Let rest another 30 minutes (OK, I never do this step).
- When ready to serve, stir in cheese and cream. Season. Garnish with parsley.
Uses
- Dollop a bit in the center of a soup plate and surround with roasted root vegetables drizzled with sage-brown butter-squash sauce.
- Mix into scrambled eggs the next morning.
- Serve as a garnish for green garlic, carrot or squash soup.
- Slather on the bread for your roast beef sandwich. Add some greens to ward off sudden heart attack.
- Saute chicken breast, after first turn, spread rice soubise over the chicken and place the whole pan in the oven to finish cooking. (If you are industrious, you can sprinkle top of the soubise with buttery bread crumbs to make a nice crust. Again, serve with greens to ward off heart attack.)
