6 cloves garlic, peeled and minced (use less if desired)
32 ounces of vegetable broth
1 cup of Pinot Blanc
1/3 cup minced white onion
1 TB fresh parsley
2 TB olive oil
pinch of saffron and smoked paprika
sea salt and black pepper to taste
In heavy saucepan heat olive oil, onion and minced garlic. Before the garlic turns brown add the uncooked rice. Stir repeatedly for a few minutes.
Add some vegetable broth, about ¾ cup, mix. Let this liquid cook down before adding another ¾ cup of broth. You want this simmering rather hard so the liquid cooks down fast. Once the second addition of broth is gone add the wine, lower the heat, cover and let this cook down. Stir the rice well throughout the cooking process. Keep adding small amounts of vegetable broth until the rice is cooked to your liking.
Add fresh parsley, salt and cracked black pepper to taste.
Serve plain or top with some fresh Italian salsa.
Italian salsa is a fresh blend of tomatoes, sweet peppers, garlic, onion, eggplant and spices sautéed in olive oil and can be served hot or cold.