Ingredients:

• 1 1/2 cup long grain rice, parboiled
• 2 1/2 cup water
• 3 Tbs. butter
• 1 can diced tomatoes (14.5oz)
• 1/2 cup celery, diced
• 1/2 cup red onion, diced
• 1 Tbs. garlic, fresh, chopped
• 3 each chicken broth cubes
• 1 Tbs. tomato paste
• 1/2 cup heavy cream
• 1/3 cup Asiago Cheese, Grated
• 1 Tbs. basil, fresh, chiffonade (or chopped)
• to taste kosher salt and black pepper

Instructions and Comments:

In a large thick bottomed sauce pot, melt the butter over medium high heat. Stir in the rice, diced onion, celery, and chopped garlic. Continue to stir the mix until the rice starts to turn golden brown. Add the broth cubes, water, diced tomato and tomato paste. Reduce the heat, cover and let simmer for about 10 to 15 minutes, stir every few minutes. When the water has been absorbed add the heavy cream and Asiago. Season to taste with Kosher salt and ground black pepper. Let the rice sit for a minute over low heat and you are ready to serve. Garnish with Chiffonade Basil and some fresh diced tomato.