Wednesday, March 3, 2010
My husband and I love this version of Risotto, we have been making it for years. I found it in the Classic Home Cooking Cookbook long ago. I am generally reluctant to buy the really good Parmesan Cheese (i.e. 20 bucks a pound), but in this case, it is worth it!
The Saffron lends it a beautiful golden color, and the Shallot and Parmesan give it the WOW factor! It goes great with Lamb, and in fact that is what I served it with when I made it. It is worth the time and effort, trust me!
6 tbl butter
1 medium onion (chopped)
1 shallot minced (this is not part of the original recipe)
2 cups Arborio Rice (this is a must)
5-6 cups hot chicken stock (as always homemade is best)
two pinches of Saffron Threads
Salt and Black Pepper to taste
2/3 cup grated Parmesan Cheese
Parmesan shavings for the presentation
Melt 2 tbsp of the butter in a large saucepan, add the chopped onion, and shallot and cook gently, stirring occasionally, for 3-5 minutes, until softened but not browned
Add the rice, stirring to coat the grains in butter, and cook for 1 minute. Add a ladleful of hot chicken stock to the pan, and cook gently, stirring constantly, until all the stock has been absorbed.
Add the Saffron, and salt and pepper to taste, continue to add the stock a ladleful at a time, stirring constantly, until the risotto is thick and creamy and the rice tender. This will take 25-30 minutes
Stir in the remaining butter and the Parmesan cheese and season to taste. Top with Parmesan Shavings and serve immediately.
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