| 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 |
ts |
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
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, 1997
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