| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Rice, Italian |
10 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 1 |
lb |
Arborio rice |
| 6 |
c |
Chicken stock; hot |
| 2 |
tb |
Butter |
| 3 |
oz |
Parmagiano Reggiano cheese; coarsely grated |
INSTRUCTIONS
1. Heat the butter and oil in a large, straight-sided saute pan or
saucepan. Add the onion, and saute until soft, without browning.
2. Add the rice, and saute for 2 minutes until the rice is well-coated.
3. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the
liquid is absorbed and the rice is almost dry.
4. Add more stock, 1/2 cup at a time, including the saffron stock about
halfway through, until it's all absorbed by the rice and the rice is al
dente. The rice should be very moist and creamy, but not runny; the rice
should be firm but tender, not crunchy.
5. Remove from heat, and stir in the raw butter and the Parmagiano cheese.
Salt to taste, and serve immediately.
Formatted and Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 223 by RecipeLu
<recipelu@geocities.com> on Nov 08, 1997
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