¼ tsp saffron threads
3½–4 cups chicken broth
7 tbsp butter or margarine, divided
1 large onion, chopped
1½ cups uncooked risotto rice
½ cup dry white wine
½ tsp salt
Dash pepper
¼ cup freshly-grated Parmesan cheese
Chopped fresh parsley, fresh parsley sprig, and tomato slices for garnish (optional)
Crush saffron in mortar with pestle to a powder. Place saffron in glass measuring cup.
Bring broth to a boil in small saucepan over medium heat; reduce heat to low.
Stir ½ cup broth into saffron to dissolve; set aside. Keep remaining broth hot.
Heat 6 tablespoons butter in large, heavy skillet or 2½-quart saucepan over medium heat until melted and bubbly.
Cook and stir onion 5 minutes or until onion is soft.
5 minutes
Stir in rice; cook and stir 2 minutes.
2 minutes
Stir in wine, salt and pepper.
Cook, uncovered, over medium-high heat 3–5 minutes until wine has evaporated, stirring occasionally.
3–5 minutes
Measure ½ cup hot broth; stir into rice mixture. Reduce heat to medium-low, maintaining a simmer throughout adding broth.
Cook and stir until broth has absorbed. Repeat, adding ½ cup broth 3 more times, cooking and stirring until broth has absorbed.
Add saffron-flavored broth to rice and cook until absorbed.
Continue to add remaining broth, ½ cup at a time, cooking and stirring until rice is tender but firm and mixture has slight creamy consistency. Not all broth may be necessary. Total cooking time of rice will be about 20 minutes.
20 minutes
Remove risotto from heat.
Stir in remaining 1 tablespoon butter and cheese.
Garnish, if desired.
Serve immediately.
- •Plump, medium grain rice that contains a lot of starch is required. Arborio, Carnaroli, or Vialone Nano are traditionally best. Other rices that work well are Maratelli and Roma.
- •You may substitute vegetable broth for chicken broth.
- •This recipe is often served with Osso Buco.