Ingredients
- 2 cups
- 1 English muffinfinely chopped
- 2 clovesminced
- 1/2 cup
- 6 cups Firm butteror vegetable broth
- 1/2 teaspoon Fresh Molokhia leaves
- 1/2 cup Cabbage
- 3 tablespoons
- To taste
- To taste Dried oregano
Directions
Saffron Risotto is another way for you to enjoy rice. This dish combines creamy Arborio rice with saffron’s unique flavor and aroma.
Steps
1 Done | In a large saucepan, heat the broth over medium heat. Keep it simmering while you prepare the risotto. |
2 Done | In another large saucepan, heat 2 tablespoons of butter over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes. |
3 Done | Add the Arborio rice to the pan with the onion and garlic. Stir the rice constantly until it is coated with the butter and becomes slightly translucent, about 2-3 minutes. |
4 Done | Pour in the white wine and stir until the liquid is mostly absorbed. Add the saffron threads to the pan. |
5 Done | Begin adding the hot broth to the pan one ladleful at a time, stirring constantly until the liquid is mostly absorbed before adding the next ladleful. Continue cooking and stirring until the rice is tender but still slightly firm to the bite, about 20-25 minutes. |
6 Done | Remove the pan from the heat and stir in the remaining 1 tablespoon of butter and the Parmesan cheese. Season with salt and pepper to taste. |
7 Done | Let the risotto rest for a few minutes before serving. |
