Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Thanksgiving Pioneer-Style Herb Roasted Turkey

Recipe courtesy of Bobby Flay

Buffalo-Style Chicken Wings

Recipe courtesy of Food Network Kitchen

New Orleans-Style Barbecued Shrimp

Recipe courtesy of Giada De Laurentiis

Risotto Milanese

Recipe courtesy of Anne Burrell

Risotto Milanese Crab Cakes

Recipe courtesy of Lou Diamond Phillips|Lou Diamond Phillips

Risotto

Recipe courtesy of Marion Cunningham

Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs

Recipe courtesy of Rachael Ray

Risotto-Style Strawberry Rice Pudding

Recipe courtesy of Tyler Florence

Seared Salmon over Risotto Style Potatoes and Corn

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword