Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Melt half the butter in a large heavy pan, add the onion and a little pepper and fry gently until golden.
2. Add wine and 7 tablespoons of the stock. Boil until reduced by half.
3. Add the rice and cook for 5 minutes, stirring constantly, then add the saffron and salt and pepper to taste. Continue cooking for 20 minutes, stirring in the hot stock a cup at a time as the liquid is absorbed, until the rice is tender.
4. Remove from the heat, stir in the remaining butter, the Parmesan and cream and leave to stand for 1 minute. Serve hot.
