*  Exported from  MasterCook  *

                           Risotto With Saffron

Recipe By     : Eric Trimboli (via rec.food.recipes)
Serving Size  : 4    Preparation Time :1:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  c             Chicken stock
     1/2  c             White wine
   1      pn            Saffron threads
   1      tb            Olive oil
   1      cl            Garlic -- crushed
     1/2  md            Onion -- diced
   1      c             Arborio rice
                        Salt and pepper -- to taste
   1      c             Parmesan cheese -- grated

In medium saucepan, bring stock, wine, and saffron to simmer. In
separate saucepan, heat oil; add garlic and onion and saute for
3 minutes. Add rice; saute over low heat for 6 minutes to lightly
toast rice.

Add a 1/2 cup of simmering stock mixture to the rice and cook over
medium-low heat, stirring constantly until the liquid is absorbed.
Being adding the remaining simmering stock 1/2 cup at a time,
allowing the rice to absorb the liquid each time. Cook for about
30 minutes until all the stock has been added. Add salt and pepper to
taste; stir in and/or garnish with parmesan.

Notes:

Do not substitute regular rice or it will be mushy. Much better than
average saffron rice dish.


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