Risotto with Saffron

 

Risotto with Saffron

Ingredients:  

2 cups of Arborio Rice 3tbl unsaltaed butter 1 medium onion- finely chopped 1 cup white wine 5 cups of vegetable broth or chicken broth (simmering) 1 cup grated Parmesan cheese Pinch of Saffron 1 medium onion- finely chopped                                                                                                    1 cup white wine                                                                                                                             5  cups of vegetable broth or chicken broth (simmering)                                                               1 cup grated Parmesan cheese Pinch of Saffron

To make:

1. In a large saucepot, heat butter.  Add small chopped onion and sautéed until soft and transpararent.

2.  Pour 1 cup of white wine and simmer for 2 minutes. 

3. Add the 2 cups of rice and stir for one minute.  

4. Slowly add about 1 cup of the chicken broth to the rice.  Raise the heat to medium.  Stir the rice occasionally until all the liquid has been absorbed.   Repeat this process of adding the broth slowly until rice is almost cooked, about 15 minutes, or until the rice is tender to the bite. As you add rice, add sprinkles of saffron until you get your desired color.

5. Once rice is almost tender, add 1 cup grated cheese.    

6. Sprinkle with red pepper flakes, and serve with roasted chicken or duck.