Ingredients
- 2 3/4 cups warm chicken stock
- 1/2 teaspoon saffron threads
- 2 1/2 tablespoons olive oil
- 1/4 cup chopped onions
- 3/4 cup Arborio rice, rinsed
- Salt and pepper
- 2 tablespoons butter
- 1 teaspoon cream
- 2 tablespoons grated Parmesan
Directions
Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown. Add the rice, stir to completely coat all the rice kernels. Add 1 cup of the hot stock, reduce the heat, and slowly cook allowing the stock to absorb slowly as it cooks. Add more stock as needed. You want the liquid to absorb and the rice to be perfectly al dente. Stir often with a wooden spoon.
When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese. Season and serve as an accompaniment, especially for braised lamb dishes.
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By MrsB2001
Northern Ca
on August 27, 2012
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Very simple to make, and WOW, delicious! It's a keeper!
By Tontobasincook
Tonto Basin, Ar...
on October 15, 2011
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This recipe is very good. Creamy, tasty and easy to make. You just have to devote the time to it which isn'tt that much time overall for something this good.
By seekia121_12748490
erie, 78
on March 19, 2010
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this is a fantastic recipe, i made it with 3/4 cup less of stock and instead added 3/4 cup maidera because of a previous suggestion. my family loved it even my dad who is nervous about trying new things. the flavors are very subtle though so be mindful of what you serve it with. we steamed chicken and made a saute of fennel, rapini, and onions to mix with it, and it was perfect.
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