INGREDIENTS

DIFFICULY: MEDIUM           PREP. TIME: 30 MIN          COOKING TIME: 30 MIN         SERVINGS: 4          COST: MEDIUM

1 POUND WHITE RICE

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2 LARGE CHOPPED ONIONS

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ABOUT 0,5 GR. SAFFRON POWDER

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5 TBSPOONS EXTRA VIRGIN OLIVE OIL

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5 TBSPOONS UNSALTED BUTTER

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3 OZ. (90 GR.) GRATED PARMIGIANO CHEESE

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1/2 CUP (100 ML) WHITE WINE

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2 QUARTS (2 L.) CHICKEN BROTH, BOILING

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SALT TO TASTE

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RECIPE

1) IN A LARGE SAUCEPAN PUT OLIVE OIL AND BUTTER. PLACE ON MEDIUN HEAT AND MELT THE BUTTER.

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2) ADD THE CHOPPED ONIONS AND SOME SALT.

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3) COOK ON MEDIUM HEAT TILL THE ONIONS ARE GOLDEN.

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4) ADD THE RICE AND COOK ABOUT 1 TO 2 MINUTES STIRRING CONSTANTLY.

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5) ADD THE WHITE WINE AND KEEP ON COOKING.

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6) ONCE THE WINE HAS EVAPORATED START ADDING THE BOILING BROTH, ONE TO TWO LADELS AT A TIME,AND LET EVAPORATE AFTER EACH ADDITION.

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7) CONTINUE ON ADDIND THE BOILING BROTH, STIRRING CONSTANTLY, UNTILL THE RICE IS NEARLY COOKED.

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8) ADD THE SAFFRON AND STIRR. 

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9) ADD THE GRATED PARMIGIANO AND SOME BUTTER. AMALGAMATE ALL INGREDIENTS AND ADJUST FOR SALT.

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10) SERVE HOT WITH EXTRA PARMIGIANO.

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