Risotto A La Ratto Recipe
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
| Yellow onion | 1 Small, chopped | |
| Butter/Margarine | 2 Tablespoon | |
| White rice | 1 Cup (16 tbs), uncooked | |
| 4 cups clear chicken broth | ||
| Button mushrooms | 1 Can (10oz) | |
| Salt | To Taste | |
| Saffron | 1/2 Teaspoon | |
| 1/2 cup grated Parmesan-type cheese | ||
Directions
Saute onion in butter until transparent but not brown.
Add rice and stir until each grain is coated with the butter.
Add 1 cup boiling chicken broth and cook over low fire, stirring frequently, until rice has absorbed liquid.
Repeat process with remaining broth, adding 1 cup at a time as rice absorbs it. (This will take about 20 minutes.)
Add mushrooms and salt, then stir in saffron which has been dissolved in 1 tablespoon hot water or broth.
Cook 5 minutes longer.
Blend in the grated cheese, and serve at once.
Add rice and stir until each grain is coated with the butter.
Add 1 cup boiling chicken broth and cook over low fire, stirring frequently, until rice has absorbed liquid.
Repeat process with remaining broth, adding 1 cup at a time as rice absorbs it. (This will take about 20 minutes.)
Add mushrooms and salt, then stir in saffron which has been dissolved in 1 tablespoon hot water or broth.
Cook 5 minutes longer.
Blend in the grated cheese, and serve at once.
Chef
