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Exported from MasterCook II

Recipe By : Carlucci on Halsted Street, Chicago
Serving Size : 4 Preparation Time :0:35
Categories : Pastas And Rice Risotto
  Amount Measure Ingredient -- Preparation Method

  6 ounces onions -- chopped
  1/2 cup olive oil
  10 ounces Arborio rice
  16   saffron threads
  3/4 cup white wine
  2 quarts chicken stock
  1 pinch salt -- to taste
  1 pinch black pepper -- to taste
  2 tablespoons butter
  1/4 cup grated Parmesan cheese

Sweat onions in oil until transparent. Add rice and cook 2 minutes. Add saffron and wine. Reduce by one-half over medium heat, about 15 minutes. Stirring constantly, add 1/2 cup stock at a time until it is absorbed. Cook 15 to 18 minutes until al dente. Adjust seasoning to taste. Remove from heat and vigorously stir in butter and Parmesan cheese. Serve hot.

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