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- Saffron Risotto
- (Risotto al Zafferano)
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Ingredients:
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- 28 ounces chicken stock
1 tablespoon extra virgin olive oil
1/2 onion, finely chopped
1 cup arborio rice
1 cup white wine
Large pinch of saffron
1 tablespoon butter
1/4 cup grated Parmigiano-Reggiano cheese, plus shavings for garnish (optional)
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- Directions:
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- Bring stock to a low simmer in a medium pot.
Heat olive oil in a medium saucepan over medium heat for 1 minute.
Cook onion until translucent, about 3 minutes.
Add rice and a pinch of salt.
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- Saute until rice is translucent, 1 to 2 minutes.
Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock.
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- Continue adding stock, allowing rice to absorb it before adding the next ladleful.
Cook until rice is 'al dente' and mixture is a little loose.
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- Stir in butter. Turn off heat.
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- Stir in grated cheese. Cover and let sit 2 minutes.
Divide among 4 bowls. Garnish each with cheese shavings, if desired. Serves 4.
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