2 cans (15 ounces each) beef broth
1 can (15 ounces) chicken broth
1/2 cup water
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1/2 stick (1/4 cup) butter
2 tablespoons extra-virgin olive oil
1 each, finely chopped: onion, celery rib
1 package (16 ounces) carnaroli or arborio rice
1/2 teaspoon saffron threads
1/2 cup grated Parmesan cheese
Makes 8 servings.
Heat beef and chicken broth and water to a boil in a medium saucepan over high heat; lower to a simmer.
Heat 1 tablespoon of butter and all of oil in Dutch oven over medium-high heat until butter melts; add onion and celery. Cook, stirring, until vegetables soften, about 3 minutes.
Stir in rice. Cook, stirring, until rice is coated with oil and butter, about 3 minutes.
Stir in 1/2 cup of hot broth; cook, stirring, until almost absorbed, about 5 minutes. Stir in an additional 1/2 cup of broth; cook, stirring, until almost absorbed, about 5 minutes. Stir in saffron. Repeat, adding broth 1/2 cup at a time, until only 1/2 cup of broth remains.
Stir in Parmesan cheese, remaining 3 tablespoons of butter and remaining 1/2 cup of broth. Cook, stirring, until rice is tender, 5-6 minutes.
Nutritional information per serving: 351 calories, 30 percent of calories from fat, 11 g fat, 5 g saturated fat, 19 mg cholesterol, 52 g carbohydrates, 8 g protein, 601 mg sodium, 1 g fiber.