Real-World Risotto
Contributed by Susan

Source: Better Homes and Gardens Magazine (September 1999)
Saffron serves to tie the flavors of this dish together in much the same
way that garlic does in other dishes. It also lends a faintly nutty,
almost cinnamon-like taste to the dish.

Prep: 15 minutes
Cook: 20 minutes
Stand: 5 minutes

1     large onion, finely chopped (1 cup)
2     Tbsp margarine or butter
1     cup Arborio or long grain rice
2 3/4 cups reduced-sodium chicken broth
Dash  ground saffron, a pinch of thread saffrom, or 1/8 tsp. ground
      turmeric
1/2   cup grated Parmesan cheese
1/4   cup half-and-half or light cream
2     Tbsp. toasted pine nuts
1     Tbsp. snipped fresh Italian parsley or Italian parsley springs
Parmesan cheese curls* (optional)

In a large skillet cook onion in hot margarine or butter until tender
but not brown. Add uncooked rice. Cook and stir for 2 minutes more.

Carefully stir in chicken broth and saffron or turmeric. Bring to
boiling; reduce heat. Cover and simmer for 20 minutes (do not lift
cover).

Remove from heat. Let stand, covered, 5 minutes. Stir in cheese and
cream. Sprinke top with nuts and parsley. Top with Parmesan curls (see
note below), if desired. Makes 6 to 8 side-dish servings.

Nutrition facts per serving: 234 cal., 10 g total fat (3 g sat. fat), 10
mg chol., 499 mg sodium, 29 g carbo., 1 g fiber, and 8 g pro. Daily
Values: 8% vit. A, 3% vit. C, 11% calcium, and 12% iron.

* Make Parmeson cheese curls by drawing a vegetable peeler firmly across
the long edge of a wedge of cheese. Harder Parmesans make distinct, but
crumbly, curls. Softer ones are easier to work with but don't curl as
well.