Saffron Risotto

TinyArtist

Saffron Risotto

About 5 cups (1250 ml) chicken or vegetable stock
1/2 tsp (2 ml) saffron threads
3 Tbs (45 ml) olive oil
1 medium onion, chopped
1 1/2 cups (375 ml) Italian short-grain rice such as Arborio or Carnaroli
1/2 cup (125 ml) dry white wine
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) freshly grated Parmesan cheese

Combine the chicken stock and saffron in a saucepan over moderate heat and bring to a simmer. Heat the olive oil in a separate pot over moderate heat. Add the onion and cook until tender but not brown, about 5 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the wine and simmer over low heat until most of the wine is absorbed. Add the chicken broth about 3/4 cup (180 ml) at a time, allowing most of the liquid to be absorbed before adding more, and stirring frequently as it cooks. When most of the liquid has been absorbed and the rice is cooked "al dente," about 20 minutes, remove from the heat and stir in the butter and Parmesan cheese. Serve immediately. Serves 4 to 6.