Risotto with Parmesan

Italian Dinner Recipes

1/4 c clarified butter 1 c finely diced Spanish onion pinch saffron 2 bay leaves 2 c arborio rice 5 c chicken stock 1 c grated Parmesan cheese salt and ground pepper to taste 1/2 c heavy cream 1/4 c butter

In heavy saucepan, saute onion in clarified butter until translucent. Add saffron and bay leaves. Add rice and stir over low heat to coat with butter. Add 1/3 stock, reduce heat. Cook, stirring continuously with wooden spoon. When stock is absorbed, add 1/3 stock, cook until absorbed. Repeat. When all stock is absorbed, fold in remaining ingredients. Divide among plates, garnish with Italian parsley.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004