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Ingredients
| chicken stock: 28 fl oz |
| vegetable oil: 1 Tbl |
| onions: 1/2 (chopped fine) |
| Arborio rice: 1 cup |
| white wine: 1 cup |
| saffron: 1/2 tsp |
| salted butter: 1 Tbl |
| parmesan cheese (grated): 1/4 cup |
Saffron Risotto
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Brick stock to a low simmer in a medium pot.
- Heat the oil in a saucepan over medium heat for 1 minute.
- Cook onion til translucent (~3 min). Add rice and a pinch of salt.
- Saute until rice is translucent (~2 min).
- Add wine and saffron, and bring to a simmer, while stirring, until most of the wine is absorbed.
- Add 2 ladles of stock to the rice; simmer, stirring, until stock is mostly absorbed.
- Continue adding stock, allowing rice to absorb it before adding the next ladelful.
- Cook until rice is al dente and mixture is a little loose.
- Stir in butter.
- Turn off heat.
- Stir in grated cheese.
- Cover, let sit for 2 minutes.
- Divide among 4 bowls. Garnish with cheese shavings, if you'd like.