Saffron risotto
Yield: 4 Servings
Ingredients:
- 4 oz Onion chopped finely
- 3 oz Butter
- 15 oz Rice
- 1/3 c Wine white
- 2 qt Beef Broth as needed
- 1/4 ts Saffron
- 3 oz Parmesan cheese
Instructions:
grated 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 .
