This classic Italian side dish or starter is also useful in left-over form for stuffing vegetables etc.
ingredients
serves 6
1 medium-sized onion, chopped
6 tablespoons butter
3/4 pound Italian rice
1/4 cup white vermouth
5 cups chicken stock
2 saffron strands (optional)
3 tablespoons grated Parmesan cheese
method
1. Melt 4 tablespoons of the butter in a large saucepan and add the onion.
2. Cook for about 4 minutes over medium heat.
3. Add all the rice and stir so that the grains are well coated with fat.
4. Add the vermouth and stir well. Add about 1/2 cup hot stock and stir.
5. Cook until the liquid has been absorbed, then add a little more.
6. Infuse the saffron strands in a cup of stock, if using. Continue to add the stock and to cook until it is absorbed. Use the saffron liquid last.
7. Continue until all the stock has been absorbed and the rice is soft and creamy.
8. Stir in the remaining butter and the cheese and serve.
Cooking time: about 3/4 hour
