This exquisite Italian rice recipe is wonderful with a touch of saffron. Arborio, a high starch rice, is used to absorb the warm chicken broth.
- 1 TBL olive oil
- 1 TBL chopped shallots
- 1 cup Arborio rice
- 1/2 cup white wine
- 3 cups chicken stock
- 1 pinch saffron threads
- 2 TBL unsalted butter (optional)
- Finely grated Parmigiano-Reggiano cheese
Bring chicken stock to a simmer in a separate pot.
In a saucepan, heat olive oil and add shallots and rice. Lightly saute and coat each kernel of rice with oil (tostatura) and the shallots are translucent. Stir constantly.
Add white wine to deglaze the pan.
After the wine is absorbed slowly add the warm stock. Keep stirring until the stock is aborbed. Add a pinch of saffron. Continue adding one ladle at a time and stirring until all the broth is absorbed.
Stir in butter and cheese.