Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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.
Serve immediately.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 104 Submitted By DIANE LAZARUS On 10-24-95