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Instructions:
1. Melt 3/4 cup butter in a heavy saucepan or stock pot
2. Dice the onion and saute in the butter for a few minutes
3. Add rice to the saucepan and stir to coat with butter, then add the wine
4. Meanwhile, heat chicken stock in a separate pan
5. Once the rice has soaked up all the wine, add 1/2 cup chicken stock
6. After stock has been soaked into rice, add another 1/2 cup, and repeat, continually stirring
7. About 20 min. into the cooking process, dissolve saffron in 1/2 cup of stock and add to rice
8. Test rice to see if it has reached desired doneness. To make softer, add more liquid. For very soft risotto, put a lid on the pan and steam for a couple of minutes after adding liquid
9. When you are done adding stock, take rice off the heat
10. Mix in the remaining butter and the parmesan
11. Serve immediately with extra parmesean
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