Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Italian rice |
| 3 tablespoons | Olive oil |
| 2 pints | Beef stock |
| 2 ounces | Butter |
| 1 each | Onion finely chopped |
| \N \N | Salt and pepper |
| 2 ounces | Grated Parmesan cheese |
| \N pinch | Of saffron |
| \N \N | Extra butter |
INGREDIENTS
DIRECTIONS
Heat the butter and oil in a saucepan, slowly fry the onion without letting it brown. Add the rice, and stir over heat for a few minutes. Add the stock, then cover the pan and let the contents boil for 10 minutes. Add a pinch of saffron, salt and peper, stir and boil for a further 5-6 minutes. Remove from heat, stir in some butter and the cheese, and serve. Makes 6 helpings.
Submitted By EARL SHELSBY On 10-18-94