Risotto

Italian

1 cup Uncooked Rice

1/2 cup Chopped Onion

2 Cubes Bouillon

1/4 cup Parmesan Cheese

2 cups Boiling Water

1/4 tsp Saffron

2 tbs Butter

*** Heat butter and sauté onion in a deep skillet. Add rice and sauté; stirring frequently until light brown. Add saffron. Dissolve bouillon in boiling water and pour over rice. Cover tightly and simmer until rice is tender, about 20 minutes. Stir in parmesan cheese when serving.

Yield: 6 Servings

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Jambalaya, Rice Dressing, Rice Dishes

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Cajun Country -- New Iberia, Louisiana