Saffron Risotto Recipe
- 28 ounces chicken stock
- 1 tablespoon vegetable oil
- 1/2 onion, finely chopped
- 1 cup arborio rice
- 1 cup white wine
- Large pinch of saffron
- 1 tablespoon butter
- 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)
- Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. 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. 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. Divide among 4 bowls. Garnish each with cheese shavings, if desired.
