Instructions:
Heat the chicken broth to a simmer and keep for later step . Saute onion, rice and saffron in extra-virgin olive oil for 1 or 2 minutes, until onion is translucent.Add the white wine and cook for 1-2 minutes. Stir in 2 cups of simmering broth and cook for 5 or 6 minutes. Stir in 2 cups of simmering broth, then salt and stir well. Gradually stir in the rest of the broth until the rice is tender but firm ( about 7- 8 min.). Remove from the heat and stir in butter, Parmigiano-Reggiano and pepper. Serve immediately. Serves 4 to 6.
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