contributed by Ivan le Chef
This dish is a classic Italian risotto recipe made with arborio rice and saffron threads. This is great served on it's own or as a side with a sprinkle of parmesan and chopped parsley.
Ingredients
½ cup dry white wine
½ teaspoon saffron threads
4 tablespoons butter, divided
1 small onion, finely diced (about 1 cup)
2 cups Arborio rice
4-5 cups chicken or vegetable broth (kept hot)
½ cup grated parmesan cheese
salt and pepper to taste
chopped parsley for topping (optional)
nstructions
In a small bowl, crumble the saffron threads into the white wine and let them steep and infuse for 10-15 minutes.
In a dutch oven or large pot, heat two tablespoons of butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, 3-4 minutes.
Add the Arborio rice to the pan and toast it for a couple of minutes, stirring frequently. Pour in the saffron-infused wine and stir continuously until the wine is mostly absorbed by the rice.
Begin adding the hot broth, one ladle at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente texture.
Once the rice is cooked remove from heat and stir in the remaining two tablespoons of butter and parmesan cheese. Add salt and pepper to taste.
Let the risotto rest a minute before serving. Sprinkle additional parmesan cheese and chopped parsley to garnish.