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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is fabulous.... Its Risotto? What else can I say? Try it you'll love it.... Ingredients:
1 ounce melted butter |
2 ounces olive oil |
1/2 medium onion, small dice |
1/2 teaspoon saffron thread |
1 1/2 cups arborio rice |
4 cups hot chicken stock or 4 cups hot vegetable stock |
3 ounces shredded parmesan cheese |
2 ounces whole butter |
1/4 cup cream |
Directions:
1. In a heavy bottom saucepan, heat the butter and oil over medium heat, add the onion and sauté until translucent add the rice and stir until lightly toasted, not brown.
2. Add the saffron and while stirring constantly, add the stock 3/4 cup at a time, adding more as the stock is absorbed by the rice.
3. Continue the stirring and adding liquid until the rice is creamy but still firm inside.
4. Finish by stirring in the cream, butter and parmesan cheese.
5. Season the risotto with salt and pepper.
6. Spread out in a shallow pan to cool quickly.
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