SAFFRON RISOTTO MILANESE ENJOY DAN:

                  SAFFRON RISOTTO MILANESE by CHEF DAN:

Serves 4

INGREDIENTS:

6 cups vegetable stock

8 tablespoons butter

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, crushed

2 cups Royal Italian Superfine Risotto

1/2-cup dry white wine

1 tablespoon saffron

2 tablespoon fresh snipped chives

1/2-cup Parmesan hard cheese shavings

DIRECTIONS:

1.   Heat stock in a 3 quart heavy saucepan and keep gently simmering.

2.   In a skillet heat 4 tablespoons butter, olive oil over medium-heat when sizzling.

3.   Add onion and garlic and sauté for 5 minutes.

4.   Add the rice using a wooden spoon, stir in the rice and coat with the buttery onions.

5.   Add the wine and simmer until almost evaporated.

6.   Stir in a ladleful of hot stock, stirring occasionally, until it has been absorbed into the rice.

7.   Continue adding hot stock a ladleful at a time, stirring occasionally, for about 20 minutes or until the rice is creamy.

8.   Meanwhile, stir in the saffron into 2 cups of stock and let seep a few minutes.

9.   Pour this saffron infused stock into the rice and continue cooking until stock is completely absorbed.

10.                At this point the rice should be tender, if not remaining stock.

11.                Stir in reaming 4 tablespoon butter, snapped chives.

12.                Top with cheese shavings.

ENJOY DAN:                                                 PLANT SEEDS & SING SONGS!!