*  Exported from  MasterCook  *

                           Risotto with Saffron

Recipe By     : Eric Trimboli (via rec.food.recipes)
Serving Size  : 4    Preparation Time :1:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  pints         chicken stock
     1/2  cup           white wine
          pinch         saffron threads
   1      tablespoon    olive oil
   1      clove         garlic -- crushed
     1/2  medium        onion -- diced
   1      cup           arborio rice
                        salt and pepper -- to taste
   1      cup           parmesan cheese -- grated

In medium saucepan, bring stock, wine and saffron to simmer.  In separate
saucepan, heat oil; add garlic and onion and saute for 3 min.  Add rice;
saute over low heat for 6 min to lightly toast rice.

Add a 1/2 cup of simmering stock mixture to the rice and cook over
medium-low heat, stirring constantly until the liquid is absorbed.  Being
adding the remaining simmering stock 1/2 cup at a time, allowing the rice to
absorb the liquid each time.  Cook for about 30 min until all the stock has
been added.  Add salt and pepper to taste; stir in and/or garnish with parmesan.

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NOTES : Do NOT substitute regular rice or it will be mushy.  Much better
than average saffron rice dish.