Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 1 teaspoon saffron threads
- 3 1/2 cups chicken stock, hot
- 2 cups arborio rice
- 1/2 cup white wine
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
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.
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By jeffperreault
Bend, Oregon
on December 29, 2012
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It was decent, but not spectacular. It would have been better with a bit less butter. I would agree with other reviewers that the amount of stock is underestimated; I used about 50% more than was called for. I would disagree with the reviewers regarding the time needed; I think the estimate is pretty much spot on. I would also stress that the recipe calls for more cheese added to the final product, and this too is spot on. I tried it before adding more cheese and it needed it.
By ancameni
on June 10, 2012
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One of the first risotto recipes i have tried many years ago and still is the only i come back to. I usually add some prosciutto (or Bacon , if i don't have prosciutto to the dish while cooking and stirring. With Risotto you always need to have extra broth on hand, since you will be cooking/adding liquid by taste, look and feel, rather than recipe/formula. recipe is easy to follow and adapt to ones own tastes. A family favorite
By stefferz_nyc_62...
Lyndhurst, NJ
on February 07, 2011
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One of the best Risotto's I've made. I only used 4 cups of broth and if was nice and cream, only took about 45 minutes. I added sun dried tomatoes, carrots, oregano, basil, parsley, and thyme. Tasty!
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