I know, I know–I’m doing it wrong. I didn’t use arborio rice, and I didn’t gradually stir in wine/stock until done. That’s why its FAKE risotto.
- 1/2 sweet onion, chopped
- 1 Tbs butter (maybe–I didn’t really measure)
- 3/4 cup white wine
- 2 cups leftover rice (gasp! I used long-grain jasmine)
- 2 Tbs fresh basil, cut chiffonade
- 1/2 cup diced fresh mozzarella
Sautee the onion in butter over medium heat. When soft, add the wine, turn up the heat, and boil down. Add in the rice, reduce heat to low, cover, and stir occasionally until rice is heated through. Stir in the basil and the the cheese a little bit at a time until melted and well mixed.