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Cuban Risotto (Arroz a La Milanesa)

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Serves/Makes: 4
Ready in: 30-60 minutes

8 tablespoons butter, divided use

1 small onion, finely chopped

3 cups chicken stock

2 cups long-grain rice

4 saffron threads, crushed

salt, to taste

1/2 cup freshly grated Parmesan cheese

Melt half the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until soft but not browned (about 5 minutes).

Add the chicken stock, rice, saffron, and salt. Bring the liquid to a boil then reduce the heat to a simmer, cover, and let cook for about 20 minutes or until the rice is tender and the liquid has been absorbed.

Stir in the remaining butter and the Parmesan, mix well, then serve immediately.

Recipe Source: cdkitchen.com

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