Kosher Vegetarian
| Risotto with Saffron |
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Risotto alla MilaneseKosherEye.com
From How to Cook Italian by Giuliano Hazan, 2005Adapted from original, for the kosher kitchen Ingredients: 6 cups savory vegetable broth Directions: Put the broth in a pot over high heat and bring to a boil. Lower the heat to maintain a very gentle simmer. If using saffron strands, finely chop them and put in a small bowl with 1/2 cup of the hot broth; set aside. Peel and finely chop the onion. Put it in a heavy bottomed braising pan with 2 tablespoons of the butter. Place over medium high heat and saut |
