Ingredients
- 4 tablespoons butter
- 1 1/2 cups rice, long grain
- 1 onions, medium
- 3 1/2 cups chicken stock
- 1/2 teaspoon saffron
- 3 tablespoons white wine
- 1/2 cup parmesan cheese
- 1 tablespoon butter
Make it step by step
- Finely dice onions.
- Melt the butter in a heavy saucepan. Add onion and cook 2 minutes without colour. Stir in the rice. Continue stirring 2-3 minutes until pale gold in colour. Add 1 cup of chicken stock.
- Cover the pan and cook slowly over low heat until most of the liquid is absorbed. Then add saffron that has been dissolved in white wine. Add 2 1/2 cups hot chicken stock. Cover and continue cooking until all the liquid is absorbed and the rice is tender but still moist, about 10 minutes. Stir from time to time.
- Add the butter and Parmesan cheese.
- Stir gently and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.