Yield: 4 servings
Measure | Ingredient |
---|---|
6 cups | (to 8 cups) chicken stock |
4 tablespoons | Extra-virgin olive oil |
1 pinch | Saffron threads |
1 large | Yellow onion(s), peeled |
\N \N | Finely chopped |
2 cups | Arborio rice |
1 cup | Dry white wine |
\N \N | Salt and pepper to taste |
1 cup | Dried cherries |
\N \N | Or any dried fruit |
Place the chicken in a large saucepan and heat to a simmer. Keep warm.
Heat the oil in a large, heavy saucepan over moderately high heat.
Add the saffron, stir for 1 min, then add the onion. Saute until the onion is soft but not browned, about 2 min. Add the rice and cook, stirring constantly, for about 3 min. Immediately stir in the wine and reduce the heat to medium. Continue to stir until the wine is absorbed, then add 1 cup of the hot stock. Cook, stirring constantly, until the stock is absorbed. Continue stirring and adding stock in ½-cup portions, allowing each ½ cup to become fully absorbed before adding more, until the rice is tender yet retains its shape.
This will take about 15 min.
Remove the pan from the heat and season with salt and pepper. Cover the pan and let sit for 2 min, then fold in the cherries. Spoon the risotto into bowls and serve immediately.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 137
Submitted By DIANE LAZARUS On 11-25-95