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Risotto - Sicilian Style Recipe

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This recipe for Risotto - Sicilian Style, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons exra virgin olive oil
6 tablespoons salted butter
1 large onion chopped fine
1 teaspoon saffron threads
2 cups arborio rice
1/2 cup white wine
4 cups chicken broth
1/2 cup freshly grated Parmagiano cheese

Directions:
Directions:
Heat the olive oil and 2 tablespoons of the butter over medium heat. Add onion and cook until softened for 10 minutes. Add the saffron stir for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated for 3 to 4 minutes.

Add the wine to the rice, and then add a 4 to 6 ounce of simmering broth and cook, stirring constantly, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.

Continue adding the stock a little at a time, waiting until the liquid is completely absorbed before adding more.

After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.

Stir in the remaining 4 tablespoons of butter and the Parmagiano cheese until well mixed. You are now ready to serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
VARIATIONS - add sauteed porcine mushrooms and asparagus.

 

 

 

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