This “medicinal” rice dish was best of all on days that I wasn’t feeling well— because it was the ultimate in comfort food and because my mother made it especially for me.
- 5 to 6 cups water
- 6 tablespoons extra virgin olive oil
- 2 cups Arborio or Carnaroli rice
- 2 cups grated Parmigiano-Reggiano cheese
In a heavy 4- to 5-quart pot heat 5 cups of the water to boiling. Add 4 tablespoons of the oil and salt to taste. Stir in the rice and return to the boil, stirring constantly. Lower the heat to a simmer. Cook, uncovered, until the rice is al dente and the water evaporated, 12 to 14 minutes. Add the remaining cup water if the water is evaporated before the rice is tender. Remove from the heat and stir in the remaining 2 tablespoons oil, then the grated cheese. Serve immediately in warm shallow bowls