Risotto with Saffron

* 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
-------- ------------ --------------------------------
1 3/4 pints chicken stock
1/2 cup white wine
pinch saffron threads
1 tablespoon olive oil
1 clove garlic -- crushed
1/2 medium onion -- diced
1 cup arborio rice
salt and pepper -- to taste
1 cup 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 min. Add rice;
saute over low heat for 6 min 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 min until all the stock has
been added. Add salt and pepper to taste; stir in and/or garnish with
parmesan.

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