Side Pannel
Risotto with Saffron
Ingredients List
- 7 c Chicken stock
- 1 c Dry white wine
- 1 pn Saffron threads (good
- -pinch!)
- 2 tb Olive oil
- 2 Cloves garlic;crushed
- 1 md Onion; diced
- 2 c Arborio rice
- Salt and pepper to taste
- 1 tb Chopped parsley
Directions
Bring to a simmer chicken stock, wine, and saffron in a 4 quart pot. Heat
another 4-6 quart pot with the oil, garlic and onion. Saute for three
minutes and add the arborio. Saute over low heat for 6 minutes to lightly
toast the rice.
Add 1 cup of the simmering stock to the toasted rice and cook over
medium-low heat, stirring all the time until the liquid is absorbed. Begin
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 used. add salt and pepper to taste and stir in the parsley.
Do not substitute regular rice or it will be mush! Much better than your
average saffron rice dish.
another 4-6 quart pot with the oil, garlic and onion. Saute for three
minutes and add the arborio. Saute over low heat for 6 minutes to lightly
toast the rice.
Add 1 cup of the simmering stock to the toasted rice and cook over
medium-low heat, stirring all the time until the liquid is absorbed. Begin
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 used. add salt and pepper to taste and stir in the parsley.
Do not substitute regular rice or it will be mush! Much better than your
average saffron rice dish.
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