Created by Jenny
Friday, 28 December 2007
Description
This traditional Italian risotto is rich and creamy, and deliciously flavored with garlic, parmesan and parsley. This risotto makes an impressive and filling main course!
Ingredients
- 2 garlic cloves, crushed
- 4 tablespoons chopped parsley
- finely grated zest of 1 lemon
For the risotto: - 1 teaspoon saffron strands
- 2 tablespoons butter
- 1 large onion, finely chopped
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 cups vegetable stock
- Parmesan cheese shavings, to garnish
- salt and freshly ground black pepper
Methods/steps
- Mix together the garlic, parsley and lemon zest in a bowl. Set aside.
- Put the saffron in a small bowl with 1 tablespoon of boiling water, and let stand while the saffron is infused.
- Melt the butter in a heavy frying pan and gently cook the onion for 5 minutes, until softened and golden.
- Stir in the rice and cook for about 2 minutes, until it becomes translucent. Add the wine and saffron mixture and cook for several minute, until all the wine is absorbed.
- Add 2 1/2 cups of the stock to pan and simmer gently until the stock is absorbed, making sure to stir frequently.
- Gradually add more stock, a ladleful at a time, until the rice is tender (the rice may be tender and creamy before you've added all the stock, so add it slowly toward the end).
- Season the risotto with salt and pepper and transfer to a serving dish. Sprinkle with shavings of Parmesan cheese and the garlic and parsley mixture.
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Created by Jenny
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