Saffron risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Onion,chopped,finely |
| 3 | ounces | Butter |
| 15 | ounces | Rice |
| ⅓ | cup | Wine white |
| 2 | quarts | Beef Broth,as needed |
| ¼ | teaspoon | Saffron |
| 3 | ounces | Parmesan cheese,grated |
Directions
1. Put half of the butter in skillet and saute the onion in it. 2.
Add the rice and saute a couple of minutes. 3. Add the wine and the broth,stirring well. 4. Simmer, uncovered ,about 20 minutes;stirring occasionally. 5. Add the saffron and the parmesan and serve. By Peter P. Riestener,Tessiner Kueche,Geschichten und Rezepte,1993 Translated by Brigitte Sealing .