Friday, August 8, 2008

Saffron Risotto

1 tablespoon olive oil
1 tablespoon chopped shallots
1 cup Arborio rice
1/2 cup white wine
3 cups vegetable stock
1 pinch saffron threads
2 tablespoons margarine

Bring stock to a simmer. In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice. Lightly saute: you actually are toasting the rice. Cook until the rice until it becomes translucent and the shallots become soft, stirring constantly. Add the white wine to deglaze the pan. Begin slowly adding the warm stock, 1 ladle-full at a time, to the rice pan, stirring as you go. This will bring out the starch in the rice and make the mixture creamy. As the mixture absorbs the broth, ladle more into the pot. When the first ladle of stock has been absorbed into the rice, add the pinch of saffron. When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy. Stir the margarine into the risotto for more flavor and creaminess. Set aside, keeping warm until needed.

Serve with Slausage, Peppers and Onions.

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