2 1/2 quarts chicken stock
4 ounces butter
5 ounces onions, minced
1 1/2 pounds arborio rice
8 ounces dry white wine
1/2 teaspoon saffron threads, crushed
4 ounces parmesan cheese, grated
Servings: 24
1. Bring the chicken stock to a simmer.
2. Heat 3 ounces (90 grams) of the butter in a large, heavy saucepan. Add the onion and sauté without browning until translucent.
3. Add the rice to the onion and butter. Stir well to coat the grains with butter but do not allow the rice to brown. Add the wine and stir until it is completely absorbed.
4. Add the saffron. Add the simmering stock, 4 ounces (120 milliliters) at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4-ounce (120-milliliter) portion.
5. After approximately 18-20 minutes, all the stock should be incorporated and the rice should be tender. Remove from the heat and stir in the remaining 1 ounce (30 grams) of butter and the grated cheese. Serve immediately.
4 ounces butter
5 ounces onions, minced
1 1/2 pounds arborio rice
8 ounces dry white wine
1/2 teaspoon saffron threads, crushed
4 ounces parmesan cheese, grated
Servings: 24
1. Bring the chicken stock to a simmer.
2. Heat 3 ounces (90 grams) of the butter in a large, heavy saucepan. Add the onion and sauté without browning until translucent.
3. Add the rice to the onion and butter. Stir well to coat the grains with butter but do not allow the rice to brown. Add the wine and stir until it is completely absorbed.
4. Add the saffron. Add the simmering stock, 4 ounces (120 milliliters) at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4-ounce (120-milliliter) portion.
5. After approximately 18-20 minutes, all the stock should be incorporated and the rice should be tender. Remove from the heat and stir in the remaining 1 ounce (30 grams) of butter and the grated cheese. Serve immediately.
Last edited:
