This combination of stock, saffron, and wine makes a velvety dish that is seductively delicious.
Risotto Giallo del Shabbat - Saffron Risotto
- 1 1/2 Cups Arborio rice
- 3 Tbls. Oil
- 4 Cups Chicken stock hot
- 1/2 Cup Dry white wine
- Pinch Salt
- 1/2 tsp. Saffron
- 2 Tbls. Butter
- 1/2 Cup Parmesan grated
Stir rice in hot oil until translucent. Add boiling stock and white wine and stir well.
Cover and simmer for 20-25 minutes or until al dente. Season with salt if necessary. Add saffron a few minutes before finished.
Finish with butter and parmesan at the end.