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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Self Magazine's feature on popular celebrity dishes. Serves 4. Nutritional breakdown: 298 calories/serving, 8.3g fat (2.8 saturated) Ingredients:
28 ounces chicken stock |
1 tablespoon vegetable oil |
1/2 onion, chopped fine |
1 cup arborio rice |
1 cup dry white wine |
1/2 teaspoon saffron |
1 tablespoon butter |
1/4 cup grated parmesan cheese |
Directions:
1. Brick stock to a low simmer in a medium pot.
2. Heat the oil in a saucepan over medium heat for 1 minute.
3. Cook onion til translucent (~3 min). Add rice and a pinch of salt.
4. Saute until rice is translucent (~2 min).
5. Add wine and saffron, and bring to a simmer, while stirring, until most of the wine is absorbed.
6. Add 2 ladles of stock to the rice; simmer, stirring, until stock is mostly absorbed.
7. Continue adding stock, allowing rice to absorb it before adding the next ladelful.
8. Cook until rice is al dente and mixture is a little loose.
9. Stir in butter.
10. Turn off heat.
11. Stir in grated cheese.
12. Cover, let sit for 2 minutes.
13. Divide among 4 bowls. Garnish with cheese shavings, if you'd like.
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