recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Tblsp unsalted butter
1 medium red onion, minced
1 large pinch saffron threads
1 1/2 cups Arborio rice (do not rinse)
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1 cup dry white wine
3 to 4 cups hot chicken stock, vegetable stock, or
low-sodium canned broth
1/4 cup freshly grated Parmesan cheese
1 Tblsp. freshly chopped Italian parsley
a medium-size, heavy soup pot, melt 2 tablespoons
butter over medium-high heat.
it foams, add the onion and saffron and cook, stirring,
until the onion is transparent and the saffron is
melted, about 5 minutes.
the heat to medium, add the rice, salt and pepper,
and cook, stirring with a wooden spoon, until well
coated, about 1 minute.
the wine and simmer gently until the liquid is absorbed,
3 to 5 minutes.
Add 1/2 cup chicken stock, stir and simmer, stirring
occasionally, until the liquid is absorbed.
adding 1/2 cup stock at a time, until the rice is
cooked through but still firm, 20 to 25 minutes total.
the remaining tablespoon butter and the Parmesan cheese.
well, add salt to taste, and serve immediately, sprinkled
with parsley, if desired.