Ingredients

• 4 qt. chicken broth
• 1 lb. rice
• 1/2 glass red table wine
• 1/2 cup parmesan cheese, grated
• 4 tbs. butter
• 3 tbs. tomato paste

Directions

• Melt in butter 4 quart sauce pan over low heat.
• Add rice and stir for 2 minutes.
• Add red wine and stir.
• Stir in one cup of broth at a time to keep rice moist.
• This takes about 1/2 hour to cook.
• Rice should be al dente (a little undercooked).
• Before removing from stove stir in tomato paste.
• Then add 1/2 cup grated cheese and don’t forget to stir.
• You’re ready to serve.

Regina