Post by TigMode on Sept 8, 2002 10:57:52 GMT -6
1 tablespoon saffron threads
2 tablespoons warm water
4 1/2 to 5 cups chicken or vegetable broth
6 tablespoons butter
1/2 cup finely minced white onion
2 cups Arborio rice
1 cup dry white wine
3/4 cup grated Parmigiano-Reggiano cheese
Put the saffron threads in a small bowl and add the warm water. Set aside to soak.
In a saucepan, bring the broth just to a simmer. Keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the onion and sauté until very soft; do not allow to brown - it should remain colorless and almost seem to dissolve in the butter. Add the rice and cook 1 to 2 minutes, stirring to coat each grain with the butter-onion mixture. When the rice begins to make a crackling sound, reduce the heat to medium low and add 1/2 cup of the white wine. Cook, stirring constantly, until all the wine is absorbed. Add 1/2 cup of the hot broth and cook, continuing to stir, until the rice has absorbed the liquid. Add the remaining 1/2 cup wine and then add 4 cups of the broth 1/2 cup at a time, continuing to stir and allowing the rice to absorb each addition of liquid. Test the rice for doneness: It should be just al dente, not at all mushy, and hold its shape. If necessary, add up to 1/2 cup more broth and cook, stirring, until the liquid is absorbed and the rice is al dente. Add the saffron threads with the water and mix well.
Remove the rice from the heat and stir in the Parmigiano-Reggiano cheese. Serve at once.
2 tablespoons warm water
4 1/2 to 5 cups chicken or vegetable broth
6 tablespoons butter
1/2 cup finely minced white onion
2 cups Arborio rice
1 cup dry white wine
3/4 cup grated Parmigiano-Reggiano cheese
Put the saffron threads in a small bowl and add the warm water. Set aside to soak.
In a saucepan, bring the broth just to a simmer. Keep warm over low heat.
In a large heavy saucepan, melt the butter over medium heat. Add the onion and sauté until very soft; do not allow to brown - it should remain colorless and almost seem to dissolve in the butter. Add the rice and cook 1 to 2 minutes, stirring to coat each grain with the butter-onion mixture. When the rice begins to make a crackling sound, reduce the heat to medium low and add 1/2 cup of the white wine. Cook, stirring constantly, until all the wine is absorbed. Add 1/2 cup of the hot broth and cook, continuing to stir, until the rice has absorbed the liquid. Add the remaining 1/2 cup wine and then add 4 cups of the broth 1/2 cup at a time, continuing to stir and allowing the rice to absorb each addition of liquid. Test the rice for doneness: It should be just al dente, not at all mushy, and hold its shape. If necessary, add up to 1/2 cup more broth and cook, stirring, until the liquid is absorbed and the rice is al dente. Add the saffron threads with the water and mix well.
Remove the rice from the heat and stir in the Parmigiano-Reggiano cheese. Serve at once.