| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Rice |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Onion,chopped,finely |
| 3 |
oz |
Butter |
| 15 |
oz |
Rice |
| 1/3 |
c |
Wine white |
| 2 |
qt |
Beef Broth,as needed |
| 1/4 |
ts |
Saffron |
| 3 |
oz |
Parmesan cheese,grated |
INSTRUCTIONS
1. Put half of the butter in skillet and saute the
onion in it. 2. Add the rice and saute a couple of
minutes. 3. Add the wine and the broth,stirring well.
4. Simmer, uncovered ,about 20 minutes;stirring
occasionally. 5. Add the saffron and the parmesan and
serve. By Peter P. Riestener,Tessiner
Kueche,Geschichten und Rezepte,1993 Translated by
Brigitte Sealing .
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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