Ingredients:

• 4 tablespoons butter
• 1 cup Arborio rice
• 4 tablespoons onion, minced
• 2 tablespoons white wine
• 1 pinch saffron
• 4 cups chicken broth
• 4 tablespoons grated Parmesan cheese

Melt 3 tablespoons of butter in a heavy saucepan. Add rice and minced onions and sauté until lightly browned, stirring constantly. Add wine and cook until absorbed. Dissolve saffron in chicken broth. Add rice to the saucepan and then add broth to the rice a little at a time, stirring constantly until all the broth is absorbed and the rice is tender and creamy in consistency. Add the remaining butter and Parmesan and serve immediately. Serves 4.

Per serving: calories, 335; calories from fat, 133; percent total calories from: fat, 40%; protein, 9%; carbohydrates, 50%. Total fat, 15 g; saturated fat, 9 g; cholesterol, 36 mg; sodium, 1695 mg; total carbohydrates, 42 g; protein, 7 g

HINT: Risotto is an Italian style of cooking rice that is first sautéed in butter or margarine and enriched with a simmering broth. The result is a rice with a creamy consistency, but each kennel is slightly firm.

(Cooking with ACOG, 2000)