- 7 cups Chicken Broth
- 1 cup dry white wine
- 2 tablespoons Brentwood Olive Oil Company Empire Ranch Olive Oil
- 2 cloves garlic, crushed
- 1 medium onion, diced
- 2 Cups arborio rice
- Salt and pepper to taste
- 1 tablespoon chopped parsley
Bring the stock, wine, and saffron to a gentle simmer in a 4-quart pot. Heat another 4-6 quart heavy-bottomed pot to medium and add the Olive Oil, garlic and onion. Sauté for 3 minutes and add the arborio rice. Sauté over low heat for 5 to 7 minutes to lightly toast the rice.
Add 1 cup of the simmering stock to the toasted rice and cook over medium-low heat, stirring the rice constantly until the liquid is absorbed. Begin adding the remaining simmering stock 1⁄2 cup at a time, allowing the rice to absorb the liquid each time.
Cook about
30 minutes until all the stock has been used. Add salt and pepper to taste
and stir in the parsley.
