saffron risotto
- Categories
- Side dish
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Onion,chopped,finely |
| 3 ounces | Butter |
| 15 ounces | Rice |
| ⅓ cup | Wine white |
| 2 quarts | Beef Broth,as needed |
| ¼ teaspoon | Saffron |
| 3 ounces | Parmesan cheese,grated |
1. Put half of the butter in skillet and saute the onion in it. 2.
Add the rice and saute a couple of minutes. 3. Add the wine and the broth,stirring well. 4. Simmer, uncovered ,about 20 minutes;stirring occasionally. 5. Add the saffron and the parmesan and serve. By Peter P. Riestener,Tessiner Kueche,Geschichten und Rezepte,1993 Translated by Brigitte Sealing .
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