Arborio Rice and Parmegiano-Reggiano Cheese

We all make mistakes. And these mistakes, oftentimes, are what take laps through our thoughts while doing ruminative activities such as driving, stirring broth into Arborio rice or while kneading a loaf of German pumpkin bread. Food seems to have a way of receiving our emotions and transferring our aggression into useful substance that driving, for example, does not. I love this about food. For example, if you are crying while making a soup or while punching down a loaf of bread, the salt in your tears flavors the dish. If you are angry or full of rage, that aggression transfers into beaten, fluffy eggs or a well-kneaded rye. I love the forgiveness of food, and it reminds me, after all the beating and flavoring and smashing is done, as I am feeding myself something hot and savory and without trace of anger or envy or abuse, that I too can forgive and be forgiven.

Latest mistake: I forgot to take a picture of today’s dish, and KP took the rest of it to work today for lunch. So instead, here is a picture of Izzy, looking as I felt as I ate the cheesy rice last night. Her face rather indistinguishable from the blankets she lays beneath.Image

Arborio Rice and Parmegiano-Reggiano Cheese

Adapted from

5 cups (about) canned low-salt chicken broth (I used dry white wine for a cup’s worth of this)

4 tablespoons (1/2 stick) butter

1 1/2 cups finely chopped onion

1 1/2 cups arborio rice

1 cup grated Parmegiano-Reggiano cheese

2 tablespoons chopped fresh Italian parsley

Shaved Parmesan cheese

Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.

Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.

Forgive and forget.

The picture! Belated!arborio rice

4 thoughts on “Arborio Rice and Parmegiano-Reggiano Cheese

  1. What a beautiful light in which to look at forgiveness! Also, that photo of Izz is positively heartwarming 🙂 I’m dog-sitting and my two charges look about like that at the moment – bedtime!

      1. Big Airedale terriers, a brother and sister – we’d have quite a dog walking date if you and Izzy could join us here! We’re in the Victory neighborhood of north Minneapolis, likely near many of the places you and KP have been in this part of the city.

Leave a Reply