Risotto

1. 1

   Cook raw rice and onion in oleo and olive oil until onion starts to color.

2. 2

   Add chicken broth to which saffron has been added.

3. 3

   Cook, covered, over low heat, stirring often, until broth is absorbed and rice is tender.

4. 4

   Stir in cheese and serve.

No additional tips available.