Yield: 8 Servings
|7 cups||Chicken stock|
|1 cup||Dry white wine|
|1 pinch||Saffron threads (good pinch!)|
|2 tablespoons||Olive oil|
|2 \N||Cloves garlic;crushed|
|1 medium||Onion; diced|
|2 cups||Arborio rice|
|\N \N||Salt and pepper to taste|
|1 tablespoon||Chopped parsley|
Bring to a simmer chicken stock, wine, and saffron in a 4 quart pot. Heat another 4-6 quart pot with the oil, garlic and onion. Saute for three minutes and add the arborio. Saute over low heat for 6 minutes to lightly toast the rice.
Add 1 cup of the simmering stock to the toasted rice and cook over medium-low heat, stirring all the time until the liquid is absorbed. Begin adding the remaining simmering stock ½ cup at a time allowing the rice to absorb the liquid each time. Cook for about 30 minutes until all the stock has been used. add salt and pepper to taste and stir in the parsley.
Do not substitute regular rice or it will be mush! Much better than your average saffron rice dish.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .