Serves: 6
Conversion Chart: Here >>
Ingredients:
5½ Cups Chicken Stock (preferably homemade)
2 Tbsp. Extra Virgin Olive Oil
1 Small Onion (finely chopped)
Salt and Freshly Ground Pepper
1½ Cups Arborio Rice (10 Ozs.)
Pinch of Saffron Threads
½ Cup Dry White Wine
½ Cup Freshly Grated Parmigiano-Reggiano Cheese
1 Tbsp. Unsalted Butter
4 oz. Heavy Cream
2 Tbsp. Chopped Flat-Leaf Parsley
Procedure:
In a medium saucepan, bring the chicken stock to 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, cream and parsley. Serve immediately.
Restaurant: Walt Disney World - Swan and Dolphin Resort
Recipe Type: Authentic
Recipe Author: Swan and Dolphin Resort
Original Photograph By: swandolphin.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.swandolphin.com/recipeclub/0909.html