3 pints shrimp stock
1 teaspoon saffron threads
4 tablespoons olive oil
2 ounces unsalted butter
1 ounce yellow onions, small dice
1 pint arborio rice
kosher salt, to taste
black pepper, to taste
4 ounces oyster mushrooms
1/2 cup fava beans, blanched
2 tablespoons parmesan cheese, grated
Servings: 8
1. Bring the shrimp stock to a simmer and add the saffron threads.
2. Heat half of the olive oil and half of the butter in a heavy saucepan and sauté the onions until they are golden. Add the rice and stir to coat it with the oil and butter.
3. Over medium high heat, add 4 fluid ounces (120 milliliters) of the shrimp stock to the rice. Stir and cook until the liquid is absorbed. Continue adding stock, one portion at a time, stirring often, until the rice is creamy but still firm in the center. The process will take approximately 20 minutes.
4. In a separate pan, sauté the mushrooms in the remaining olive oil until tender. Season with salt and pepper.
Yield: 2 quarts
1 teaspoon saffron threads
4 tablespoons olive oil
2 ounces unsalted butter
1 ounce yellow onions, small dice
1 pint arborio rice
kosher salt, to taste
black pepper, to taste
4 ounces oyster mushrooms
1/2 cup fava beans, blanched
2 tablespoons parmesan cheese, grated
Servings: 8
1. Bring the shrimp stock to a simmer and add the saffron threads.
2. Heat half of the olive oil and half of the butter in a heavy saucepan and sauté the onions until they are golden. Add the rice and stir to coat it with the oil and butter.
3. Over medium high heat, add 4 fluid ounces (120 milliliters) of the shrimp stock to the rice. Stir and cook until the liquid is absorbed. Continue adding stock, one portion at a time, stirring often, until the rice is creamy but still firm in the center. The process will take approximately 20 minutes.
4. In a separate pan, sauté the mushrooms in the remaining olive oil until tender. Season with salt and pepper.
Yield: 2 quarts
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