Friday, August 6, 2010

Saffron Risotto

Of all the meals my mom makes for me, this might be my favorite. Some people are afraid of risotto, but this is not as hard as it seems. Give it a try if you are trying to impress someone with a home cooked meal or you just want to indulge in some delicious food. It is similar to rice but with some similarities to pasta as well. This is SO much better than rice!

5 cups chicken broth
1/2 cup dry white wine
3 tablespoons unsalted butter
1/3 cup chopped onion
1 1/2 cups Arborio rice (risotto)
1/4 teaspoon powdered saffron
1/2 cup grated parmesan cheese

1. Bring the broth to a steady simmer in a saucepan on top of the stove.
2. Melt the butter in another pan over moderate heat. Add the onion and sauté for 1 to 2 minutes, until it begins to soften but do NOT brown the onions.
3. Add the rice to the pan with the onion in it. With a wooden spoon stir for one minute until all then grains are well coated. Add the wine and stir until it is completely absorbed (this may take some time).
4. Add the saffron. Stir.
5. Begin to add the simmering broth; about 1/2 cup at a time, reserving about 1/4 cup to add at the end (stir frequently to avoid sticking).
6. After about 18 minutes and the rice is tender but still firn, add the reserved broth. Turn off the heat and immediately add the Parmesan cheese (and 1 tablespoon butter if desired).

You can use the idea of risotto and add all sorts of ingredients to the main dish such as meat (chicken, beef, etc...), other vegetables (mushrooms, broccoli, peas, etc...), and other cheeses. So versatile and so delicious!

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