What the heck is a middlin? Middlins are the broken pieces of rice, also known as rice grits, and they’re a delicious ingredient, perfect for making risotto. You can order them online if you can’t find them in stores, or substitute short-grain rice, like arborio.
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 1/2 to 5 cups chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 cup middlins (I like Marsh Hen Mill)
- 1/2 cup dry white wine
- 1 cup shredded Parmesan
- Kosher salt and freshly ground black pepper
Instructions
- Heat the broth in a medium saucepan and keep warm.
- Melt the butter and oil in a large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Stir in the middlins and cook until well coated, about 1 minute. Add the wine and cook until evaporated, about 2 minutes.
- Reduce the heat to medium and add about 3/4 cup warm broth. Cook, stirring constantly, until the broth is absorbed, 2 to 3 minutes. Continue adding warm broth in 3/4-cup increments until the rice is al dente and creamy, about 30 minutes. (You may not need all the broth.)
- Stir in the cheese and season to taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 380 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 24 g |
| Cholesterol | 89 mg |
| Sodium | 761 mg |
Reviews
Haven’t made the recipe, but just watching the show and she says that gluten from the rice helps thicken it. Most rice is gluten free and the starch in it helps thicken it. Is this rice different somehow?
how does this show 4 stars with no reviews?