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Heat the oil in a skillet
Sauté the onions and garlic, stirring often, until soft but not brown.
Add the rice, cook briefly until it becomes translucent, stirring all the time.
Add the wine and continue stirring as its flavor is absorbed by the rice.
Add the bouillon and saffron, stir in well, and cover.
Bring to the boil over a medium heat, then turn heat down as low as possible and allow to simmer for about 20 minutes.
1 tbs oil
12 oz Arborio rice
1 medium sized onion, finely chopped
1 clove of garlic, minced
3 ½ fluid oz white wine
1 packet of saffron threads (not ground!)
1 ¼ pints chicken bouillon
4 tsp half-and-half
4 oz finely grated cheese (Sbrinz, Appenzeller)
Toegevoegd door: Cristina Nascimento
geraadpleegde: 1477 X
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