Submitted by:

Jessamyn West
Librarian
Rutland Free Library

Categories:

Beans, Rice, & Grains

Servings:

4-6

Ingredients:

2 c. arborio rice
1/4 t saffron
2 T olive oil
1 red bell pepper, chopped
1/2 yellow onion, minced
5 c. hot chicken or veggie stock
1/4 c. parmesan [reggiano if poss.]
1/2 c. dry white wine
salt
extra veggies/meats to taste

Directions:

Saute onion and pepper in oil in deep saucepan until well-cooked, 3-6 min.

Add rice and stir until well coated.

Add 3 cups hot stock & saffron.

Stir & lower heat to simmer.

When most liquid is absorbed, add wine.

Add remainder of liquid slowly, stirring constantly for remainder of cooking time [10-15 min].

Add extra veggies/meats during this time. Good additions are chopped spinach, blackened chicken, green pepper, lots of garlic, steamed beets, or roasted corn, 1/4 c. at a time. Salt to taste.

When all liquid is absorbed, add cheese & stir in.

Serve topped with grated cheese, chopped cashews, or minced red bell peppers.

This work is licensed under a Creative Commons License.