Saffron gives this classic risotto dish its gorgeous color, wile parmesan adds lots of savory flavor:
1 small onion, finely chopped1/2 cup freshly grated Parmigiano-Reggiano cheeseIn a medium saucepan, bring the chicken stock to a simmer; keep warm. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat.
Crumble the saffron into the wine and add it to the rice. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.
México Últimas Noticias, México Titulares
Similar News:También puedes leer noticias similares a ésta que hemos recopilado de otras fuentes de noticias.
Texas Eats: Celebrity Guests, Award-Winning Tacos, & Spicy BitesToday on Texas Eats, David Elder takes us to the winner of the 2022 Taco Rumble competition, Tacos Cucuy.
Leer más »
Sprout, fennel, apple and blue cheese tart recipeDelicious served hot or cold, this veggie recipe is the perfect Xmas main
Leer más »
Pasta Fazool RecipeThis hearty soup is a riff on Italian pasta e fagioli (pasta and beans). Canned tomatoes and dried oregano make it perfect for any time of year.
Leer más »
Mince pie tart recipeSlice and serve warm with cream or brandy butter
Leer más »
Sprout, fennel, apple and blue cheese tart recipeDelicious served hot or cold, this veggie recipe is the perfect Xmas main
Leer más »