Italian Risotto
By: Anonymous
Published: Sunday, January 3, 2010 - 1:30am

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.