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Saffron Risotto

Serves: 12 portions

Ingredients

  • 1½ quarts prepared Liquid Vegetable Consommé Prep
  • ¼ tsp. ground black pepper
  • ½ tsp. saffron threads
  • ¼ cup chopped shallots
  • 2 cups Aborio rice
  • 1 Tbsp. olive oil
  • ¼ cup parmesesean cheese, grated

Instructions

  1. 1 Sauté the rice in oil until lightly browned.
  2. 2 Add the chopped shallots and sauté briefly.
  3. 3 Add the saffron and pepper to the prepared Liquid Vegetable Consommé Prep.
  4. 4 Add 8 oz. of vegetable saffron stock to the rice, stirring until fully absorbed.
  5. 5 Repeat the process until all the stock has been absorbed.
  6. 6 Finish with the parmesan cheese.
  7. 7 Serve immediately.
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