“Milanes” Rice

Ingredients

1.5 lt. Beef/chicken soup
90 gr. Butter / margarine
60 gr. Bacon (chopped)
1 onion
475 gr. Rice “Saric”
125 ml Dry white wine
½ tablespoon saffron
Grounded black pepper

Preparation

Heat the soup and maintain it warm it a low heat. In a frying pan heat half of the butter/margarine with the chopped bacon and when it had melted add the chopped onion until it gets tender and keeping from burning. Add rice and sauted for 3-4 min. stirring continuosly. Add wine and heat. When rice absorved the wine add soup and stir.

When the soup is almost dry and a little more of soup and stir again. Keep adding the soup and stirring for 15 minutes when rice is almost cooked add saffron previously dissolved in hot soup.

Add the rest of the soup as previously and waiting until each pour of the soup is completely absorved. When the rice looks tender but still needs a little bit of cooking, remove from heat (must be creamy, not sticky). Add the rest of the butter/margarine and add parmesan cheese as desired.