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Saffron Risotto

Servings 4 servings

Ingredients

  • 5 1/2 cups lamb or chicken stock preferably homemade
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion finely chopped
  • Salt and freshly ground pepper
  • 1 1/2 cups Arborio or Carnaroli rice
  • Pinch of saffron threads
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon unsalted butter optional
  • handful of chopped parsley optional

Instructions

  • In a medium saucepan, bring the lamb or chicken stock to a simmer; keep warm. Put 1/4 cup of warm stock in small container with saffron.
  • In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.
  • Add the rice and cook for 1 minute, stirring to thoroughly coat. Add the stock with the saffron to the rice. Add the wine.
  • Cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
  • Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
  • The risotto is done when the rice is al dente and suspended in a thick, creamy sauce.
  • Season the risotto with salt and pepper. Stir in the cheese, butter (optional) and parsley and serve immediately.