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
Directions:
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.
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