- 2 tablespoons [30 mL] vegetable oil
- 2 tablespoons [30 g] butter
- 1/4 cup [60 mL] chopped onion
- 1 1/2 cups [375 mL] rice [preferably arborio]
- 2 [10-ounce / 284-mL each] cans chicken broth
- 2 [10-ounce / 284-mL each] cans water
- 1/4 teaspoon [1 mL] crumbled saffron
- 1 1/2 teaspons [7.5 mL] salt
- 1/8 teaspon [0.5 mL] white pepper
- 1 bay leaf
- 1/2 cup [125 mL] dry white wine
- 1/3 cup [75 g] grated Parmesan cheese
- 3 tablespoons [45 g] softened butter
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- Soften chopped onion into hot oil and butter.
- Stir in rice; cook, stirring for 2 to 3 minutes, until milky white.
- Mix together chicken broth and water; stir 2 cups [500 mL] diluted chicken broth into rice.
- Bring to a boil; lower heat and simmer, uncovered, until all of the liquid has been absorbed.
- Stir in 2 more cups [500 mL] diluted chicken broth, saffron crumbs, salt, white pepper and bay leaf.
- Simmer, uncovered, until all of the liquid has been absorbed, stirring from time to time.
- Stir in already mixed together remaining diluted chicken broth and white wine, 1/2 cup [125 mL] at a time until rice is soft and of rice pudding consistency, for 20 to 25 minutes.
- Using a fork, delicately stir in grated Parmesan cheese and softened butter.
- Serve immediately.
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