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Risotto

Yield: 6 servings

1 c Rice, uncooked 1/2 c Onion, chopped 2 ea Bouillon cubes 1/4 c Parmesan cheese 2 c Boiling water 1/4 ts Saffron 2 tb Butter

Heat butter and saut�'s onion in a deep skillet. Add rice and saut�'s; stirring frequently until light brown. Add saffron. Dissolve bouillon in boiling water and pour over rice. Cover tightly and simmer until rice is tender, about 20 minutes. Stir in parmesan cheese when serving.

Enjoy.

Contributed by: Edit

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