Rissotto with Saffron
Ingredients
- 7 cup chicken stock
- 1 cup dry white wine
- good pinch of saffron threads
- 2 tablespoon olive oil
- 2 cloves garlic,crushed
- 1 medium onion,diced
- 2 cup arborio rice
- salt and pepper to taste
- 1 tablespoon chopped parsley
Instructions
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.