Recipe By : Carlucci on Halsted Street, Chicago
Serving Size : 4 Preparation Time :0:35
Categories : Pastas And Rice Risotto
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces onions -- chopped
1/2 cup olive oil
10 ounces Arborio rice
16 saffron threads
3/4 cup white wine
2 quarts chicken stock
1 pinch salt -- to taste
1 pinch black pepper -- to taste
2 tablespoons butter
1/4 cup grated Parmesan cheese
Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add
saffron and wine. Reduce by one-half over medium heat, about 15 minutes.
Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook
15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from
heat and vigorously stir in butter and Parmesan cheese. Serve hot.
