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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