Ingredients: 12 oz Italian short grain rice (Arborio) 4 tbsp butter 1 large onion, finely chopped 1/2 cup dry white wine 3 cups hot water 2 chicken stock cubes 1/4 tsp saffron 2 tbsp butter, extra 2 tbsp grated Parmesan cheese Directions:Heat 4-tbsp of butter in frying pan. Add the onion and cook until tender. Add rice to pan and stir so that the rice is well coated with the butter. Add wine and 1-cup of hot water. Add saffron and chicken crumbled stock cubes. Stir well, and bring to a boil. When the water is almost absorbed, add another cup of hot water. Stir well again, and bring to a boil. When this water is almost all absorbed, add remaining hot water. Reduce heat and cook until this water has been absorbed. Cooking time is about 20 minutes from the first cup of hot water is added. Cook the rice uncovered at this time. Stir in extra butter, Parmesan cheese, salt and pepper. Keep stirring until all the butter has melted. Serve. |