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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an awesome way to serve risotto. Creamy, herby and so good. I serve this with chicken and always get rave reviews. Enjoy Ingredients:
4 cups chicken stock |
2 pinches saffron |
1/4 cup extra virgin olive oil |
1 small yellow onion finely chopped |
1 garlic clove minced |
2 cups arborio rice |
1 cup dry white wine |
4 tablespoons unsalted butter |
1 cup grated parmigiano reggiano cheese plus more for serving |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. In a saucepan over medium heat bring stock to a simmer and add the saffron then reduce the heat to low and keep stock warm.
2. In a saucepan over medium high heat warm the olive oil.
3. Add the onion and garlic and cook stirring occasionally for 5 minutes.
4. Add the rice and stir until each grain is well coated with oil about 4 minutes.
5. Add the wine and stir for 2 minutes.
6. Begin adding the stock 1 cup at a time stirring frequently after each addition.
7. Wait until the stock is almost completely absorbed before adding more.
8. When rice is tender but firm after 25 minutes stir in the butter and 1 cup cheese.
9. Add more stock if needed so the rice is thick and creamy.
10. Season with salt and pepper.
11. Serve immediately and pass additional cheese at the table.
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