Italian Risotto

Name: Italian Risotto
Ingredients: 4 tablespoons butter; 1 1/2 cups rice long grain; 1 onions medium; 3 1/2 cups chicken stock; 1/2 teaspoon saffron; 3 tablespoons white wine; 1/2 cup Parmesan cheese; 1 tablespoon butter

8 ingredients

3 steps

Ingredients

4 tablespoons butter
1 1/2 cups rice long grain
1 onions medium
3 1/2 cups chicken stock
1/2 teaspoon saffron
3 tablespoons white wine
1/2 cup Parmesan cheese
1 tablespoon butter

Directions

1

Melt the butter in a heavy saucepan. Add onion and cook 2 minutes without colour. Stir in the rice. Continue stirring 2-3 minutes until pale gold in colour. Add 1 cup of chicken stock.
2

Cover the pan and cook slowly over low heat until most of the liquid is absorbed. Then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot chicken stock. Cover and continue cooking until all the liquid is absorbed and the rice is tender but still moist, about 10 minutes. Stir from time to time.
3

Add the butter and Parmesan cheese.