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LOCATION: Recipes >> Rice >> Risotto 10

Print this Recipe    Risotto 10

Rissotto with Saffron

7 cups chicken stock
1 cup dry white wine
good pinch of saffron threads
2 tablespoons olive oil
2 cloves garlic,crushed
1 medium onion,diced
2 cups arborio rice
salt and pepper to taste
1 tablespoon chopped parsley

Bring to a simmer- chicken stock,wine, and saffron in a 4 quart
pot. heat another 4-6 quart pot with the oil,garlic and onion.
Saute' for three min. and add the arborio. Saute' over low heat
for 6 minutes to lightly toast the rice.

Add 1 cup of the simmering stock to the toasted rice and cook over
med-low heat, stirring all the time until the liquid is absorbed.
Begin 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 used. add salt and pepper to taste
and stir in the parsley.

Do not substitute regular rice or it will be mush! Much better
than your average saffron rice dish.

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