Yield: 4 servings
|1 tablespoon||Olive oil|
|1 \N||Onion(s) or|
|2 \N||Leeks finely chopped (1 cup)|
|1 \N||Garlic clove(s) minced (1 tsp)|
|1½ cup||Arborio rice|
|½ cup||Dry white wine|
|5 cups||(to 6 cups) chicken stock|
|\N \N||Heated to simmering|
|¼ cup||Chopped herbs or|
|¼ teaspoon||Saffron threads soaked in|
|1 tablespoon||Warm water|
|¼ cup||(to 1/2 cup) grated Parmesan cheese|
|\N \N||Salt and pepper|
Heat the oil in a large saucepan over medium heat. Cook the onion and garlic for 3-4 minutes, or until soft but not brown, stirring well.
Stir in the rice and cook for 1 minute, or until all the grains are shiny.
Add the wine and bring to a boil, stirring steadily. When most of the wine is absorbed, add « cup stock. Cook the rice at a gentle simmer, stirring steadily. When most of the liquid is absorbed, add another « cup stock. Continue adding the stock, « cup at a time, until 5 cups are used up. If the rice is still hard, add « to 1 cup more stock.
Add the herbs or saffron during the last 3 minutes of cooking. The whole process should take about 18-20 minutes.
Remove the pan from the heat and stir in the cheese. salt and pepper.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 104 Submitted By DIANE LAZARUS On 10-24-95