Description
I got this delicious recipe from a sweet elderly italian lady. It's so simple to make and tastes great. Francesca always told me to use good quality cheese and wine, because you can taste the difference.
Ingredients
- Saffron Thread
- Chicken Stock
- Butter
- Fennel
- Onion
- Cremini Mushroom
- Arborio Rice
- White Wine
- Peas
- Extra Virgin Olive Oil
- Parmesan Cheese
- Nutmeg
- Salt
- Pepper
Instructions
- Put the saffron threads into the hot chicken stock to steep
- Melt butter in saucepan over medium heat, stir in fennel, onion and mushrooms and saute 4 minutes
- Add the rice to the vegetable mixture, stir frequently until rice is shiny and has begun to absorb the butter
- Lower the heat and add the wine, stirring constantly until the wine is absorbed
- Next pour in 1 / 4 cup of the hot stock, stir constantly until the stock is absorbed, do this 1 / 4 cup at at time until all the stock has been absorbed by the rice
- Stir in the peas and olive oil cook an additional 3 minutes
- Remove from heat and stir in 1 / 2 cup of parmesan cheese, salt, pepper and nutmeg
- Cover and let stand for 5 minutes
- Sprinkle the remaining parmesan cheese on top of the rice just before serving