| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 4 | oz | Unsalted butter |
| 1 1/4 | c | Finely chopped onion |
| 2 1/4 | c | Arborio rice |
| 1 | t | Saffron threads |
| 9 | c | Light, boiling chicken broth |
| up to 12 | ||
| 4 | c | Small cauliflower florets |
| each the width of a | ||
| thumbnail | ||
| 3/4 | c | Freshly grated |
| parmigiano-reggiano |
INSTRUCTIONS
1997 Melt 2 ounces butter over medium heat in a large, heavy stockpot. Add the chopped onion, and saute until the onion is soft and golden, stirring occasionally--about 7 minutes. Add the Arborio rice. Stir well to coat the rice with the butter. Sprinkle with the saffron threads. Cook for one minute, stirring. Turn heat to medium-high. Add 2 cups of the chicken broth (or enough to just cover the rice). Stir continually. When most of the broth has been absorbed, add the cauliflower and stir well. When all boiling broth has been absorbed, add approximately 1/2 c up more boiling broth, stirring until absorbed. Repeat this procedure until the rice is al dente. You will need between 9 to 12 cups of stock all together. Stir the remaining butter into the rice, along with the freshly grated Parmigiano-Reggiano. Adjust texture with additional broth. Taste for seasoning, and serve hot from a large platter onto warmed plates. Yield: 4 servings Recipe by: Cooking Live Show #CL8899 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 10,
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Nutrition (calculated from recipe ingredients)
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Calories: 2411
Calories From Fat: 811
Total Fat: 92.2g
Cholesterol: 243.8mg
Sodium: 97.3mg
Potassium: 331.3mg
Carbohydrates: 352.6g
Fiber: 3.4g
Sugar: 8.5g
Protein: 33.6g