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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This rice comes out smooth and creamy with a nice cheesy flavour and the rice should still have a slight kernel in the centre. Sometimes rice itself is very bland, but with this recipe you really notice the flavour of rice. I also have a great fondness for saffron. I used arboreo rice and 3 strands of saffron instead of powdered and like to taste the rice for seasoning before I add the salt & pepper. I've made this once with freshly, finely grated parmesan and once w grocery store brand parmesan pre-grated in the plastic tub and both worked well. I say stay away from the shake-it stuff in the tin, but that's me. If you have a block of cheese to start with, a curl of fresh parmesan on top makes a lovely garnish. Ingredients:
1 1/2 cups rice |
2 tablespoons butter |
1 tablespoon extra virgin olive oil |
1 large onion |
1/2 cup dry white wine |
3 cups hot chicken broth |
1/4 teaspoon powdered saffron |
1 tablespoon butter |
2 tablespoons parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Heat 2 tbsp butter and the olive oil in a pan. Add peeled and finely chopped onion. Cook until onion is tender, stirring gently.
2. Add rice to pan, stir until it is well coated with the butter mixture.
3. Add wine and only 1 cup of the broth and all the saffron. Bring mixture to a boil. When water has almost evaporated, add another cup of the broth. Stir well again, bring to a boil again; add the rest of the broth. Reduce heat, cook until the broth is absorbed and the rice looks creamy. The whole process should take about 20 minutes.
4. Stir in extra butter and the parmesan, the salt and the pepper. Stir gently until butter melts.
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