Description (Some HTML is OK)
A very simple rustic Tuscan dish. Although not in the traditional recipe, I like to add rocket for both the colour and the variation in the texture.
Makes 2 servings
- 1 small onion
- about 50g butter
- 150g arborio rice (depends how hungry you are)
- 1 pint (½ litre) of chicken stock, warmed
- ¼ tsp saffron
- a handful of rocket leaves
- parmesan to taste
Preparation (Some HTML is OK)
Chop the onion finely. Melt about half the butter and add the onion. Cook gently until golden.
Add the rice and cook until that is slightly browned too.
Add some stock stirring constantly. When that liquid is absorbed add some more. Keep adding more stock as it is absorbed, stirring all the time.
After about 10 minutes, add the saffron.
Continue gradually adding stock and stirring until the rice is cooked. Remove from the heat and stir in the rocket and the remaining butter. Add freshly grated parmesan to taste.
You need to stay with it all the time and keep stirring. This releases the starches from the rice better to produce a nice creamy finish.