Cream Sauce Without the CreamFebruary 19, 2013 | from Eating Well - February 2013
Makes: about 6 cups Active time: 30 minutes Total: 1 hour To make ahead: Cover and refrigerate for up to 1 week or freeze for up to thee months. Defrost overnight in the refrigerator or using the defrost setting on your microwave.
1 tablespoon extra-virgin olive oil 1 cup finely chopped onion 2/3 cup long-or medium grain-white rice 5 cups reduced-sodium chicken broth or “no chicken” broth 1 cup dry white wine ¼ teaspoon salt, or more to taste Freshly ground pepper, preferably white
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, blend in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with salt and pepper.