Nonna Luna’s Rice

Name: Nonna Luna’s Rice
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, at room temperature; 2 cups parboiled long-grain rice, such as Uncle Ben’s; 3 1/2 cups low-sodium chicken broth; 2 tablespoons hot sauce, such as Tabasco; Salt; 1 garlic clove; 2 pounds small shrimp, peeled and deveined; 1/2 cup fresh lemon juice (from 2 to 3 lemons); 1 cup heavy cream; Freshly ground black pepper

December 20, 2011

Italy is best known for its short-grain rice dishes, like risotto, but long-grain rice is popular there as well. My grandmother Nonna Luna loved to cook rice, and her secret was toasting the grains before adding the broth and a tablespoon of hot sauce. Unlike in a risotto, the grains stay fluffy and separate, not starchy. This dish is super easy to make—the only trick is taking the full six to seven minutes needed to toast the rice grains. That step gives the dish a nutty flavor that takes it from good to great, and the shrimp make it a full meal.

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