*  Exported from  MasterCook II  *
                              RISOTTO, SAFFRON
 Recipe By     : TRATTORIA by Patricia Wells
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pastas And Rice                  Risotto
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      cups          chicken or vegetable stock
      1/2  cup           white wine
      1/2  teaspoon      saffron threads
    3      tablespoons   butter
    2      whole         shallots -- minced
                         Salt -- to taste
    1 1/2  cups          Arborio rice
 Heat the stock in a medium pot and keep it barely at a simmer.  Mix 1/2 cup
 of the hot stock with the saffron; stir and set aside.
 In large skillet or soup pot, combine 2 Tbs butter, shallots, and salt over
 medium heat.  Cook, stirring, until the shallots are  translucent and soft.
  Do not brown.  Add rice and stir until well coated  and semi translucent,
 1-2 minutes.
 Add a ladleful of stock to the rice.  Cook, stirring constantly, a few
 minutes or until most of the stock is absorbed.  Continue this  process,
 always stirring and keeping the heat at a gentle simmer, until the rice is
 al dente--tender but with a firm core.  (As far as I know, the only way to
 judge is to taste.  Start checking after approximately 4 cups of stock have
 been absorbed.) Add the saffron stock last.  The  risotto will have a
 wonderful creamy consistency.
 Stir in the remaining Tbs of butter and the Parmesan cheese, and serve
 We served this with roasted vegetables, and I HIGHLY recommend  roasting a
 couple of sliced red peppers and quartered small red onions as  this cooks.
  The color and flavor combination is absolutely incredible.  
 A simple green salad and good crusty French bread fill this out into a
 really memorable meal.
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 NOTES : This is an absolutely beautiful, sunny yellow rice dish adapted
 slightly from Patricia Wells' “Trattoria”.  The taste is subtle, complex,
 and delicious.  Though simple, it is time-consuming, as it must be stirred
 constantly for at least 20 minutes.  I suggest doing what I did last
 night--have an informal dinner party and allow the guests to help stir as
 you stand in the kitchen and chat! This way no one’s arm falls off and
 everyone feels accomplished when the steaming platter comes to the table.