Title: Saffron Risotto
Categories: Rice
Yield: 4 Servings
| 4 | oz | Onion,chopped,finely |
| 3 | oz | Butter |
| 15 | oz | Rice |
| 1/3 | c | Wine white |
| 2 | qt | Beef Broth,as needed |
| 1/4 | ts | Saffron |
| 3 | oz | Parmesan cheese,grated |
1. Put half of the butter in skillet and saute the onion in it. 2. Add the
rice and saute a couple of minutes. 3. Add the wine and the broth,stirring
well. 4. Simmer, uncovered ,about 20 minutes;stirring occasionally. 5. Add
the saffron and the parmesan and serve. By Peter P. Riestener,Tessiner
Kueche,Geschichten und Rezepte,1993 Translated by Brigitte Sealing .