Ingredients

  • 4 tablespoons olive oil
  • 85 grams butter, unsalted
  • 1 onion finely chop
  • 225 milliliters white wine
  • 350 grams rice, arborio
  • ½ teaspoon saffron
  • ½ teaspoon salt
  • ½ teaspoon lemon zest
  • 1 clove garlic minced
  • 1 ½ liters chicken stock

Directions

1. Sauté onion in oil and butter until soft. Add wine and reduce completely.
2. Meanwhile bring chicken stock to a boil, reduce to a simmer. Add saffron threads.
3. Add rice to onions and sauté until well coated with oil. Add salt, lemon zest and garlic. Start adding stock a bit at a time and stir until reduced before adding more stock. Rice should be creamy, and al dente when done.

Notes
Serving Ideas:Original serves 8.
Suggested Wine:Great with Osso Bucco.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadSaffron Risotto. To import, drag image to your MacGourmet recipe box.