INGREDIENTS

INSTRUCTIONS

Heat the stock to boiling, then reduce heat to warm, so it's just below
simmering for the whole operation. Take out about 1/2 C of stock, and add a
quite a large pinch of crushed saffron into it. (You will have to learn how
much you like. ) In your risotto pan, gently melt 3 T butter together with
3 T olive oil. Then add onion, increase heat to low and saute until onions
are soft and just turn golden. Stir, increasingly toward the end, so they
don't burn. While that's happening, grate about 1/2 C of cheese. When the
onions are done, add in the rice, turn up the heat to medium, and stir for
about 3 minutes until the rice looks jewelled. Add in the wine and let it
sizzle and steam away. Start adding the stock, about a cup a a time. Add
it, stirring constantly, and let it absorb, then add another cup, and so
on, until it's al dente. As the rice nears completion (and gets creamy),
you might want to add the stock a half cup at a time so it doesn't turn out
too watery. (You might want to turn the heat down a little as it nears
completion to better control the absorption. ) Add the stock with saffron
in it about 20 minutes in. The risotto is done when it's cooked but al
dente. Taste constantly as you go to monitor. Turn off the heat. Stir in
the cheese and the remaining butter. Stir. Adjust salt. Serve with
remaining wine. busted by sooz
Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland
<kirkland@gj.net> on Nov 12, 1997

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