Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | Onion; diced |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Butter |
| 1½ cup | Arborio rice |
| 1 cup | White wine |
| 2 cups | Water |
| 2 cups | Chicken stock |
| ½ teaspoon | Saffron |
| ½ cup | Parmesan cheese |
| \N \N | Salt and pepper |
Here¹s a super rice dish
Cristina¹s Risotto
Directions: In a large saucepot, heat the oil and butter. Add the onion and sauté until tender. Add the rice and stir to coat. Add the wine and simmer slowly. Combine the water and stock and bring to a low simmer. Dissolve the saffron in the hot liquid and add the liquid to the rice mixture, slowly, about ½ cup at a time, stirring well after each addition. When the rice is creamy and cooked through, mix in the cheese, season with salt and pepper and serve.
: Copyright © 1996 International Family Entertainment, Inc.
Recipe By : Cristina Farraro Posted to MC-Recipe Digest V1 #232 Date: Fri, 04 Oct 1996 14:21:26 +0000 From: Cheryl Gimenez <clgimenez@...>