Saffron Risotto
By: Anonymous
Published: Saturday, February 13, 2010 - 11:42am

Ingredients




8 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
2 cups Arborio rice
3 pchs saffron threads
3 tablespoons grated Parmesan cheese
Salt to taste
Freshly-ground black pepper to taste

Preparation

1 In a saucepan, bring chicken broth to a simmer. Keep warm over low heat. 2 In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. 3 Remove risotto from heat, add grated cheese, salt and pepper. Serve at once. 4 This recipe yields 4 servings.