Yield: 4 servings
Measure | 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 |
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 .