Everyone thinks risotto is pasta but it really is rice – cooked and stirred until it becomes a creamy delight.
Ingredients:
16 c chicken broth
4 Tab butter
4 Tab olive oil
4 c Arborio rice
6 pinches saffron threads
6 Tab Parmesan cheese, grated
Salt and pepper, to taste
Directions:
- In a saucepan, bring chicken broth to a simmer.
- Keep warm over low heat.
- In a large saute pan, melt butter over medium heat.
- Add oil and rice and cook for 2 minutes, stirring to coat each grain.
- When rice begins to make a crackling sound, add saffron threads.
- Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.
- Add the remaining broth, 1 cup at a time.
- Continue to stir, allowing the rice to absorb each addition of broth before adding more.
- Test the rice for doneness, it should be al dente but creamy.
- Remove risotto from heat, add grated cheese, salt and pepper.
- Serve at once.
Source: A Tasty Tour of Italy – VPWL April 2015