Ingredients:
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Directions:
In a saucepan over high heat, bring the Chicken Stock to a simmer. Reduce the heat to low, add the saffron and keep the liquid hot.
In a heavy large saucepan over medium low heat, melt half the butter and saute' the onion, stirring frequently, utill it is translucent, about 8 minutes.
To the onion, add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes. Add 3/4 cup of the stock, adjust the heat to simmer if needed, so that the liquid bubbles and is absorbed slowly. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time, until the rice is just tender but slightly firm at the center and the mixture is creamy, about 10 minutes longer.
Add the Parmesan cheese, the remaining butter and salt and pepper to taste. Stir to mix well.
To serve, spoon into a serving bowl or onto plates. |
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