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This rice comes out smooth and creamy with a nice cheesy flavour and the rice should still have a slight kernel in the centre. Sometimes rice itself is very bland, but with this recipe you really notice the flavour of rice. I also have a great fondness for saffron. I used arboreo rice and 3 strands of saffron instead of powdered and like to taste the rice for seasoning before I add the salt & pepper. I've made this once with freshly, finely grated parmesan and once w grocery store brand parmesan pre-grated in the plastic tub and both worked well. I say stay away from the shake-it stuff in the tin, but that's me. If you have a block of cheese to start with, a curl of fresh parmesan on top makes a lovely garnish.
- Heat 2 tbsp butter and the olive oil in a pan. Add peeled and finely chopped onion. Cook until onion is tender, stirring gently.
- Add rice to pan, stir until it is well coated with the butter mixture.
- Add wine and only 1 cup of the broth and all the saffron. Bring mixture to a boil. When water has almost evaporated, add another cup of the broth. Stir well again, bring to a boil again; add the rest of the broth. Reduce heat, cook until the broth is absorbed and the rice looks creamy. The whole process should take about 20 minutes.
- Stir in extra butter and the parmesan, the salt and the pepper. Stir gently until butter melts.
This is how that I make this dish as well, though I only use butter, rather than butter and olive oil. It is a creamy tasty dish that is great as a side dish or as a main meal. To make it more traditional, you should use beef broth, instead of chicken, but I usually change which broth depending on what I am serving it with. It is really important that the rice isn't soggy but tender with a bit of a bite to it or it turns to rice sludge.