Basic Italian Risotto

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ¾ pound rice
    • ½ Spanish onion, finely chopped
    • butter
    • 1½-2


    Place chopped onion in a deep saucepan with 4 tablespoons butter. Cook slowly for 2 to 4 minutes, taking care that the onion does not become brown. Add the rice and cook over medium heat, stirring constantly with a wooden spoon. After a minute or so, stir in a cup of hot beef stock in which you have dissolved the powdered saffron.

    Continue cooking, adding stock as needed and stirring fr