Subject: Saffron Risotto
From: Unicorn (unicorn@indenial.com)
Date: Wed Jun 21 2000 - 16:10:16 EDT
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F O O D F U N N Y
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Reader Marlene Steinberg of Marina del Rey, California sends us this
one. I wonder if it's true or not.
A lady was picking through the frozen turkeys at the grocery store,
but she was unable to find one big enough for her family. She asked a
stock boy, "Do these turkeys get any bigger?"
The stock boy replied politely, "No, ma'am, they're as big as they're
gonna get - THEY'RE DEAD!"
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T O D A Y ' S R E C I P E
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This attractive and aromatic dish hails from the area around Milan.
Saffron Risotto
2+1/2 cups (625 ml) chicken broth
1/2 tsp (2 ml) saffron threads
3 Tbs (45 ml) olive oil
1 medium onion, chopped
1 cup (250 ml) Arborio rice
1/2 cup (125 ml) dry white wine
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) freshly grated Parmesan cheese
Combine the chicken broth and saffron in a saucepan over moderate heat
and bring to a simmer. Heat the olive oil in a separate pot over
moderate heat. Add the onion and cook until tender but not brown,
about 5 minutes. Add the rice and cook, stirring constantly, for 3
minutes. Add the wine and simmer over low heat until most of the wine
is absorbed. Add the chicken broth about 3/4 cup (180 ml) at a time,
allowing most of the liquid to be absorbed before adding more, and
stirring frequently as it cooks. When most of the liquid has been
absorbed and the rice is cooked "al dente," about 18 minutes, remove
from the heat and stir in the butter and Parmesan cheese. Serve
immediately. Serves 4 to 6.
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