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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Saffron Risotto Ingredients:
28 ounces chicken stock |
1 tablespoon olive oil |
1/2 onion, finely chopped |
1 cup arborio rice |
1 cup white wine |
1/2 teaspoon saffron |
1 tablespoon butter |
1/4 cup parmigiano-reggiano cheese, grated plus shavings for garnish (optional) |
Directions:
1. Bring stock to a low simmer in a medium pot.
2. Heat olive oil in a medium saucepan over medium heat for 1 minute.
3. Cook onion until translucent, about 3 minutes.
4. Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes.
5. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
6. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
7. Cook until rice is 'al dente' and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
8. Divide among 4 bowls. Garnish each with cheese shavings, if desired.
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