Preparation info

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Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 12 oz Italian rice
  • 2-3 tablespoons olive oil
  • 1 small


Heat the oil in a fairly large sauté pan with a lid, and fry the onion gently until it is transparent. Add the rice and stir with a wooden spoon, until it too is transparent. Stir the saffron into the wine and add it to the rice; let it sizzle, then add ¾ pint of hot stock, turn the heat low, cover and leave it to cook about 15 minutes. Check that it is not sticking to the bottom; if it is, it