500-750 ml (2-3 cups) chicken broth, homemade or ready-made
250 ml (1 cup) white wine
250 ml (1 cup) Arborio rice (Italian rice)
125 ml (1/2 cup) Quebec string beans, parboiled and sliced into small pieces
125 ml (1/2 cup) fresh parmesan, coarsely grated
Salt and freshly ground pepper
Fresh parsley to garnish
In a large stock pot, heat oil and butter. Add saffron, onion and carrots; cook over medium heat for 3 to 4 minutes. Add rice and mix to thoroughly coat rice.
Add white wine and cook over medium-low heat, stirring constantly until the liquid has almost completely evaporated. Continue cooking adding just enough stock to cover rice and stirring until the liquid has evaporated after each addition. Continue adding and stirring until all stock has been used up. In all cooking should take 20 to 25 minutes. Five minutes before the end, add string beans and parmesan. Finish cooking and season.
Serve immediately, risotto does not wait. Garnish with fresh parsley.