Italian Risotto

Photo: flickr user avlxyz

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Yield:

4.0 servings

Added:

January 3, 2010

Creator:

Anonymous

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Ingredients

4 tablespoons butter

1 1/2 cups rice, long grain

1 onions, medium

3 1/2 cups chicken stock

1/2 teaspoon saffron

3 tablespoons white wine

1/2 cup parmesan cheese

1 tablespoon butter

Preparation

1

Finely dice onions.

2

Melt the butter in a heavy saucepan. Add onion and cook 2 minutes without colour. Stir in the rice. Continue stirring 2-3 minutes until pale gold in colour. Add 1 cup of chicken stock.

3

Cover the pan and cook slowly over low heat until most of the liquid is absorbed. Then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot chicken stock. Cover and continue cooking until all the liquid is absorbed and the rice is tender but still moist, about 10 minutes. Stir from time to time.

4

Add the butter and Parmesan cheese.

5

Stir gently and serve.

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