Creamy Saffron Risotto
- 2 1/2 quarts light chicken stock or low-sodium broth
- 4 tablespoons unsalted butter
- 1 medium onion, minced
- 1/2 teaspoon saffron threads
- 3 1/4 cups arborio rice (1 pound 10 ounces)
- 1 1/2 cups dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- In a large saucepan, bring the chicken broth to a boil over high heat.
- Cover and keep hot over low heat.
- In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate heat.
- Add the onion and cook, stirring occasionally, until softened, about 6 minutes.
- Crumble in the saffron threads and cook for 1 minute, stirring.
- Add the rice and stir to coat thoroughly with butter, about 2 minutes.
- Add the wine and cook over moderately high heat, stirring, until evaporated.
- Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring.
- Reduce the heat to moderate.
- Cook, stirring the rice constantly, until the stock has been absorbed.
- Continue adding the stock, 1 1/2 cups at a time, and stirring until it is absorbed before adding more; the risotto is done when the rice is just tender and the liquid is thick, about 25 minutes total.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese.
- Season the risotto with salt and pepper and serve.
light chicken, unsalted butter, onion, saffron threads, arborio rice, white wine, cheese, salt
Taken from www.foodandwine.com/recipes/creamy-saffron-risotto (may not work)