Italian Rice with Raisins (Riso coll’ Uvetta)
Ingredients
- 1/3 cup raisins, soaked in water or wine for 10 minutes
- 2 cloves garlic
- 3 tbsp. olive oil
- 2 sprigs parsley, finely chopped
- 1 1/4 cups rice (of your choosing)
- 5 cups boiling stock or water
- 1/2 cup grated parmesan cheese
Instructions
- Drain the raisins from the water or wine and pat them dry.
- Keep one clove of garlic whole, and finely chop the other. Fry the whole garlic, as well as the chopped garlic, with oil and parsley in a large heavy pan. Once the whole garlic is browned throw it out, keeping the chopped garlic, oil and parsley.
- Add the raisins and then the rice to the oil and cook on medium heat for another 5 minutes, stirring continuously.
- Add a cup of boiling stock or water. Once the cup of stock or water has been absorbed, add another cup. Continue adding a cup at a time and letting it absorb until the rice is soft but still moist. Depending on the type of rice used, you may use up to 10 cups of liquid.
- Once the dish is ready, sprinkle with the grated Parmesan cheese and enjoy!
Nutrition
Calories: 416kcalCarbohydrates: 60gProtein: 9gFat: 15gSaturated Fat: 4gCholesterol: 11mgSodium: 1373mgPotassium: 191mgFiber: 2gSugar: 3gVitamin A: 776IUVitamin C: 2mgCalcium: 162mgIron: 1mg
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