The first time i made it I did it with asparagus. What an experience. Easy to make but you have to have patience. that is the real secret behind it. cooking it slowly will make a smooth and creamy one. You can do it with mushrooms, peas or any vegetable as well.
4 Servings
Ingredients
2 Cup Arborio Rice
3 Tblsp. Olive Oil
1 Onion Chopped Up Fine
3 Cloves Garlic
1 Cup Dry White Wine (Chardonay)
4 Cups Chicken Broth
1 Large Pinch Saffron
1/2 Cup Parmesan Cheese Grated
2 Tblsp Sweet Butter
Salt Pepper To Taste
Instructions
Place the saffron in ¼ cup boiling water for 5 minutes.
Heat the oil and fry the onion and the garlic until soft about 3 minutes.
Add the rice and continue stirring it for 2 more minutes.
Add the saffron and water to the rice, continue stirring it add the wine and stirr until it evaporates completely.
Slowly add ¼ cup a a time of the chicken broth stirring each time until it evaporates and then add 1 more and so on untill all the chicken broth is absorbed.
Add the salt and pepper. Add the parmesan cheese and the butter until it melts.
Serve imediately
