Risotto

Ingredients

• 1/2 cup butter or margarine
• 1 cup uncooked rice
• 1/4 cup grated Parmesan cheese
• 1/4 cup Marsala wine
• 1/2 teaspoon saffron
• 1/4 cup finely chopped onion
• 3 cups quick chicken broth
• 1 teaspoon salt
• 2 tablespoons hot water

Method

1. 1

   Using a 1 1/2 quart saucepan with tight-fitting cover, melt butter or margarine, add and cook onions until lightly browned, then stir in the uncooked rice.

2. 2

   Cook slowly until rice is lightly browned, stirring frequently with a fork.

3. 3

   Add slowly, and stirring until mixture boils, the three cups chicken broth and 1/4 cup wine (this is optional) and 1 teaspoon salt.

4. 4

   Cover the pan and reduce heat to a minimum and allow rice to simmer without stirring for 18 minutes.

5. 5

   Turn off heat under rice without moving pan; do not lift cover as rice must steam.

6. 6

   In the meantime, dissolve the 1/2 teaspoon saffron in the 2 tablespoons hot water.

7. 7

   In 30 minutes water in saucepan should be absorbed and rice tender, fluffy and dry.

8. 8

   Add saffron mixture to rice.

9. 9

   Mix well using a fork to lift and turn rice.

10. 10

    Serve warm and top with 1/4 cup grated Parmesan cheese.

As published

This recipe was extracted from Waldensian cookery (1957), page 33. The excerpt below is the record exactly as published.

RISOTTO Y, cup butter or margarine 1 cup uncooked rice 14 cup grated Parmesan cheese 4g cup Marsala wine Y, teaspoon saffron 44 cup finely chopped onion 3 cups quick chicken broth, or chick- en broth 1 teaspoon salt 2 tablespoons hot water

Cook this with the app: pantry check, scaling, and the assistant.