Saffron Risotto

Ingredients

1 Tbsp. olive oil
2 cups Aborio rice
¼ cup Chopped Shallots in Oil
½ tsp. saffron threads
¼ tsp. ground black pepper
1½ quarts prepared Liquid Vegetable Consommé Prep
¼ cup parmesan cheese, grated

Instructions

(yields 12 portions)

Sauté the rice in oil until lightly browned. Add the Chopped Shallots in Oil and sauté briefly. Add the saffron and pepper to the prepared Liquid Vegetable Consommé Prep. Add 8 oz. of vegetable saffron stock to the rice, stirring until fully absorbed. Repeat the process until all the stock has been absorbed. Finish with the parmesan cheese. Serve immediately.