Recipe By : Eric Trimboli (via rec.food.recipes)
Serving Size : 4 Preparation Time :1:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 c Chicken stock
1/2 c White wine
1 pn Saffron threads
1 tb Olive oil
1 cl Garlic -- crushed
1/2 md Onion -- diced
1 c Arborio rice
Salt and pepper -- to taste
1 c Parmesan cheese -- grated
In medium saucepan, bring stock, wine, and saffron to simmer. In
separate saucepan, heat oil; add garlic and onion and saute for
3 minutes. Add rice; saute over low heat for 6 minutes to lightly
toast rice.
Add a 1/2 cup of simmering stock mixture to the rice and cook over
medium-low heat, stirring constantly until the liquid is absorbed.
Being 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 added. Add salt and pepper to
taste; stir in and/or garnish with parmesan.
Notes:
Do not substitute regular rice or it will be mushy. Much better than
average saffron rice dish.
