Saffron Risotto
Creamy, delicious Italian rice. Simply flavoured labour of love.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
onions
finely chopped |
|
| 3 | ounces |
butter
|
|
| 15 | ounces |
rice
|
|
| ⅓ | cup |
white wine
|
*
|
| 2 | quarts |
beef stock
as needed |
*
|
| ¼ | teaspoon |
saffron threads
|
*
|
| 3 | ounces |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
onions
finely chopped |
|
| 86.7 | ml/g |
butter
|
|
| 433.5 | ml/g |
rice
|
|
| 79 | ml |
white wine
|
*
|
| 2 | quarts |
beef stock
as needed |
*
|
| 1.3 | ml |
saffron threads
|
*
|
| 86.7 | ml/g |
Parmesan cheese
grated |
|
Directions
Put half of the butter in skillet and sauté the onion in it.
Add the rice and sauté a couple of minutes.
Add the wine and the broth, stirring well.
Simmer, uncovered, about 20 minutes, stirring occasionally.
Add the saffron and the parmesan and serve.
