75 people want to try | 169 have favorited
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.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
Jimbarb 2 years agoPretty good risotto, just a little to cheesy for our tastes. next time I make it I'm going to reduce the cheese by half.
Lumav 3 years agoJust delicious!
vferrari 4 years agoThis is the traditional accompaniment to Ossibuchi alla Milanese. [I posted this recipe.]