Guest guest Posted February 21, 2002 Report Share Posted February 21, 2002 Rissotto with Saffron 7 cups vegetable stock 1 cup dry white wine or apple juice good pinch of saffron threads 2 tablespoons olive oil 2 cloves garlic,crushed 1 medium onion,diced 2 cups arborio rice salt and pepper to taste 1 tablespoon chopped parsley Bring to a simmer- vegetable stock,wine, and saffron in a 4 quart pot. heat another 4-6 quart pot with the oil,garlic and onion. Saute' for three min. and add the arborio. Saute' over low heat for 6 minutes to lightly toast the rice. Add 1 cup of the simmering stock to the toasted rice and cook over med-low heat, stirring all the time until the liquid is absorbed. Begin adding the remaining simmering stock 1/2 cup at a time allowing the rice to absorb the liquid each time. Cook for about 30 minutes until all the stock has been used. add salt and pepper to taste and stir in the parsley. Do not substitute regular rice or it will be mush! Much better than your average saffron rice dish. _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
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