Risotto Yield: 6 servings
1 c Rice, uncooked 1/2 c Onion, chopped 2 ea Bouillon cubes 1/4 c Parmesan cheese 2 c Boiling water 1/4 ts Saffron 2 tb Butter Heat butter and sauté's onion in a deep skillet. Add rice and sauté's; stirring frequently until light brown. Add saffron. Dissolve bouillon in boiling water and pour over rice. Cover tightly and simmer until rice is tender, about 20 minutes. Stir in parmesan cheese when serving. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
