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Risotto A La Norton

American.Gourmet's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs)
  White onions 2 Small, finely chopped
  Raw rice 1 Cup (16 tbs) (Preferably The Persian Type Available In Foreign Markets)
  Chicken bouillon 3 Cup (48 tbs)
  Saffron 1⁄4 Teaspoon
  Ground black pepper To Taste
  Salt To Taste
Directions

1. Melt the butter in a large skillet, add the onions and cook until the onions are transparent.
2. Add the rice and a small amount of the bouillon. Cook, stirring constantly, until the rice is tender but not mushy, adding bouillon as it is absorbed.
3. Add the saffron and salt and pepper to taste and serve immediately, garnished with truffle slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Garnish, Chicken
Dish: 
Dry Curry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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