Saffron Risotto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Onion, chopped,finely
3 ounce: Butter,
15 ounce: Rice,
1/3 cup: Wine white,
2 quart: Beef Broth, as needed
1/4 tsp: Saffron,
3 ounce: Parmesan cheese, grated
Directions:
1. Put half of the butter in skillet and saute the onion in it. 2.
Add the rice and saute a couple of minutes. 3. Add the wine and the
broth,stirring well. 4. Simmer, uncovered ,about 20 minutes;stirring
occasionally. 5. Add the saffron and the parmesan and serve. By Peter
P. Riestener,Tessiner Kueche,Geschichten und Rezepte,1993 Translated
by Brigitte Sealing .
Source from luhu.jp
Add the rice and saute a couple of minutes. 3. Add the wine and the
broth,stirring well. 4. Simmer, uncovered ,about 20 minutes;stirring
occasionally. 5. Add the saffron and the parmesan and serve. By Peter
P. Riestener,Tessiner Kueche,Geschichten und Rezepte,1993 Translated
by Brigitte Sealing .
Source from luhu.jp
Tags
Rice