SAFFRON RISOTTO

Risotto is one of the traditional rice dish in Italian cuisine and also from the Italian part of Switzerland like Ticino. This creamy rice dish with nice saffron aroma is typically from Ticino. I adopted this recipe from here and the only one thing I change in this recipe is traditionally they use white wine in this recipe I didn't use wine.And here is the recipe.....

INGREDIENTS:---
Oil --- 1 tab sp
Arborio rice --- 1 cup
Onion --- 1 medium finely chopped
Garlic -- 1 clove minced
Saffron --- 1 tea sp or 1 pak(not ground)
Chicken or vegetable stock ---2 and 1/2 cup s
Half- and- half ---- 4 tsp
Cheese --- 100 gms finely grated
METHOD:----
1. Heat oil in a pan add finely chopped onions and minced garlic and fry till soft take care that onions should not change the color.
2. Now add the rice and stir till rice turns in to translucent stir continuously.
3. Now add 2&1/2 cups of stock, saffron stir well cover with a lid and cook in a low flame for 20 min. no need to stir in between because it is cooking in a low flame, let it cook well till rice becomes soft.
4. then add cream and grated cheese mix well, check and adjust the season.
5. Serve immediately with a meat dish or salad.
I served it with some fried chicken.
This Risotto is also goes to A.W.E.D -SWITZERLAND AT CURRY LEAF S Experiments,Emotions,Experiences with food EVENT BY DK OF CHEF IN YOU