Risotto with saffron

 
                            Risotto with Saffron
 
 Recipe By     : Eric Trimboli (via rec.food.recipes)
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  pints         chicken stock
      1/2  cup           white wine
           pinch         saffron threads
    1      tablespoon    olive oil
    1      clove         garlic -- crushed
      1/2  medium        onion -- diced
    1      cup           arborio rice
                         salt and pepper -- to taste
    1      cup           parmesan cheese -- grated
 
 In medium saucepan, bring stock, wine and saffron to simmer.  In separate
 saucepan, heat oil; add garlic and onion and saute for 3 min.  Add rice;
 saute over low heat for 6 min to lightly toast rice.
 
 Add a 1/2 cup of simmering stock mixture to the rice and cook over
 medium-low heat, stirring constantly until the liquid is absorbed.  Being
 adding the remaining simmering stock 1/2 cup at a time, allowing the rice to
 absorb the liquid each time.  Cook for about 30 min until all the stock has
 been added.  Add salt and pepper to taste; stir in and/or garnish with
parmesan.
 
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 NOTES : Do NOT substitute regular rice or it will be mushy.  Much better
 than average saffron rice dish.