Risotto II
This is a traditional Italian risotto.
Total Time
1 hour
Servings
6
5 tablespoons extra-virgin olive oil
1 medium onion, chopped
2½ cups risotto rice
¾ cup white wine
6 cups chicken broth
½ teaspoon saffron powder
½ cup Parmesan cheese
Salt to taste
Bring the stock to a simmer in a saucepan. Keep the temperature as high as possible throughout the cooking process, without letting the stock boil. The surface of the stock should just be moving a little.
Sauté the onion until soft.
Add the rice and mix well until it is coated the oil.
Add the wine and stir constantly over medium heat until it evaporates.
Add enough hot broth to cover the rice and continue to stir until the liquid is absorbed.
Keep adding hot broth, a little at a time, while constantly stirring until the rice is done.
In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.
Stir in the Parmesan cheese and season with salt to taste.
Serve immediately.
- •Plump, medium-grain rice that contains a lot of starch is required. Arborio or Carnaroli types are traditionally best. Other rices that work well are Roma, Vialone, Nano, and Maratelli.