Saffron Risotto

• 1/2 teaspoon saffron threads
• 4 tablespoons unsalted butter, softened
• 3 1/2 cups chicken stock
• 1 cup diced white onion
• 2 teaspoons thyme leaves
• 1 chile de arbol, crumbled
• 1 1/2 cups high-quality Arborio rice (see Sources)
• 1/4 cup dry white wine
• 2 tablespoons chopped flat-leaf parsley
• 1/4 cup grated Parmigiano-Reggiano (optional)
• Kosher salt and freshly ground black pepper

1. Toast the saffron threads in a small pan over medium heat, just until they dry and become brittle.
2. Pound the saffron in a mortar to a fine powder.
3. Add half the butter, and use a rubber spatula to incorporate it.
4. Bring the chicken stock and 3 1/2 cups water to a boil over high heat.
5. Turn off the heat.
6. Meanwhile, heat a medium heavy-bottomed pot over medium-high heat for 2 minutes.
7. Swirl in the saffron butter, and when it foams, add the onion, thyme, chile, 1/2 teaspoon salt, and a few grindings of black pepper.
8. Saute about 5 minutes, stirring often, until the onion is translucent.
9. Stir in the rice and 1 1/2 teaspoons salt.
10. Cook about 2 minutes, stirring continuously, until the rice just begins to toast and the grains of rice have a white dot at their center.
11. Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock and stir continuously.
12. When the stock is completely absorbed, begin adding the liquid in 1 cup batches, stirring all the time, with a wooden spoon, back and forth in a rhythmic motion.
13. Wait for each batch of liquid to be absorbed before adding the next.
14. The rice should be bubbling and quickly absorbing the liquid.
15. After about 15 minutes, taste the rice for tenderness.
16. It should be slightly but not too al dente.
17. The risotto may need more liquid and more time, so keep cooking until its done.
18. It should be neither soupy nor dry; each grain of rice should be coated in a flavorful starchy sauce.
19. When the rice is almost done, turn off the heat.
20. Let the risotto rest for a minute or two, then quickly stir in the remaining 2 tablespoons butter and the parsley (and Parmigiano-Reggiano if you are using it).
21. Taste for seasoning.
22. The rice will keep absorbing liquid, so add a little more stock if it seems dry.
23. Spoon the risotto into a serving bowl.

saffron threads, unsalted butter, chicken stock, white onion, thyme, arbol, rice, white wine, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/saffron-risotto-391097 (may not work)