Francesca's Risi E Bici

Recipe by Baby Kato
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Put the saffron threads into the hot chicken stock to steep(keep warm).
  • 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.