1 Heat 2 tablespoons of the butter in a fairly large casserole. Add the onions and garlic and cook until onions are wilted. Add the rice, salt, pepper and saffron and stir to coat the grains.
2 Meanwhile, heat the stock and keep it at the simmer.
3 Add the wine to the rice and cook, stirring occasionally, until all the wine has evaporated.
4 Add 1 cup of the hot stock to the rice mixture and cook, stirring occasionally and gently, until all that liquid has been absorbed. Add 1/2 cup more of the stock and cook, stirring occasionally, until it is absorbed. Continue cooking the rice in this fashion, adding 1/2 cup of stock every 3 or 4 minutes, just until each ladlefull is absorbed. Remember that the rice must cook gently.
5 When all the stock has been added and absorbed, after about 25 minutes, fold in the remaining butter and the cheese. The rice should be creamy, not dry.
Calories From Fat 219 Protein 19 Total Fat 24 Carbohydrates 82
Calories 655 Calcium 246 Iron 1 Sodium 999 Vitamin A 608 Cholesterol 58
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