Ingredients Jump to Instructions ↓

  1. 2 3/4 cups 651ml Warm chicken stock

  2. 1/2 teaspoon 2 1/2ml Saffron threads

  3. 2 1/2 tablespoons 37ml Olive oil

  4. 1/4 cup 15g / 1/2oz Chopped onions

  5. 3/4 cup 120g / 4 1/5oz Arborio rice - rinsed

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 2 tablespoons 30ml Butter

  9. 1 teaspoon 5ml Cream

  10. 2 tablespoons 30ml Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat the chicken stock and saffron on the stove. In a saucepan, heat the olive oil, cook the onion for 5 minutes or until tender, but not brown. Add the rice, stir to completely coat all the rice kernels. Add 1 cup of the hot stock, reduce the heat and slowly cook allowing the stock to absorb slowly as it cooks. Add more stock as needed. You want the liquid to absorb and the rice to be perfectly al dente. Stir often with a wooden spoon.

  2. When all the stock is absorbed and the rice perfect, quickly stir in the butter, cream, and cheese. Season and serve.

  3. This recipe yields 4 to 6 servings.


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