INGREDIENTS:½ cup diced yellow onion
8 Tbsp. butter, divided
2 cups arborio rice
½ cup dry white wine
1/8 tsp. saffron
7 cups vegetable stock
½ cup Parmesan cheese
1 cup mascarpone cheese DIRECTIONS:Sauté onions in 4 Tbsp. butter until golden brown. Add arborio rice and stir for 1 to 2 minutes, or until grains glisten with butter and are somewhat opaque. Add wine, saffron, and 2 cups of stock. Stir occasionally until liquid is absorbed. Continue adding stock 2 cups at a time, stirring until liquid is absorbed before each new addition. (When all liquid is absorbed, the risotto can be cooled on a sheet pan and held, refrigerated, for final prep.) Stir in 4 Tbsp. butter and the Parmesan cheese. Serve topped with a dollop of mascarpone cheese. NUTRITIONAL INFORMATION: SERVINGS:6 to 8 servings From:Executive Chef Mich'l Busch,Tera Mediterranean Grill, Naples, Florida PHOTO CREDIT:Photo Credit: DAIRY MANAGEMENT INC.
Advertisement
