Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil 5 c (to 6 cups) chicken stock
1 Onion(s) or Heated to simmering
2 Leeks 1/4 c Chopped herbs or
-finely chopped (1 cup) 1/4 ts Saffron threads soaked in
1 Garlic clove(s) 1 tb Warm water
-minced (1 tsp) 1/4 c (to 1/2 cup)
1 1/2 c Arborio rice -grated Parmesan cheese
1/2 c Dry white wine Salt and pepper

Heat the oil in a large saucepan over medium heat. Cook the onion and
garlic for 3-4 minutes, or until soft but not brown, stirring well.
Stir in the rice and cook for 1 minute, or until all the grains are
shiny.

Add the wine and bring to a boil, stirring steadily. When most of the
wine is absorbed, add « cup stock. Cook the rice at a gentle simmer,
stirring steadily. When most of the liquid is absorbed, add another «
cup stock. Continue adding the stock, « cup at a time, until 5 cups
are used up. If the rice is still hard, add « to 1 cup more stock.
Add the herbs or saffron during the last 3 minutes of cooking. The
whole process should take about 18-20 minutes.

Remove the pan from the heat and stir in the cheese. salt and pepper.
Serve immediately.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
104 Submitted By DIANE LAZARUS On 10-24-95

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