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RISOTTO (YELLOW RICE) Recipe

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This recipe for RISOTTO (YELLOW RICE), by , is from The Koelblinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Rudolph Solberg
Added: Tuesday, August 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, chopped
1/2 cup butter
2 cups regular rice (not minute rice)
4 cans Swanson Chicken Broth
1/8 to 1/4 cup Saffron (substitute Safflower if you can't find Saffron)
10 oz. sharp cheddar cheese, cut in slices

Directions:
Directions:
Heat chicken broth to a boil and then reduce to simmer. Put saffron in a glass measuring cup and pour about 1 cup of broth over it. Let sit.

In large kettle, saute onion in butter. Add rice and stir. Gradually add chicken broth to rice and cook uncovered until rice is tender. Do not stir rice while it is cooking. Strain saffron liquid and add this last. When the liquid is almost completely absorbed, gently stir in sliced cheese. Cover and let sit until cheese is melted. Gently mix in melted cheese thoroughly. Salt to taste.

 

 

 

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