1. Blend cilantro and 3 cups chicken broth. 2. In a medium saucepan, place rice and then add cilantro and broth mixture. Cook, stirring, until rice is cooked “al dente”. 3. In a large deep skillet, heat olive oil. Add garlic and onion and cook until golden. 4. Add cooked rice to skillet and combine. 5. Stir in cream, parmesan cheese and Pisco. Cook, while stirring, for 5 minutes. 6. Add 1 cup chicken broth (or more, if necessary for a flowing consistency). 7. Salt and pepper to taste. Serve sprinkled with chopped cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
