Saffron Risotto

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 28 ounces chicken stock
• 1 tablespoon vegetable oil
• 1/2 onion, chopped fine
• 1 cup arborio rice
• 1 cup dry white
• 1/2 teaspoon saffron
• 1 tablespoon butter
• 1/4 cup grated parmesan cheese

Recipe

• 1 brick stock to a low simmer in a medium pot.
• 2 heat the oil in a saucepan over medium heat for 1 minute.
• 3 cook onion til translucent (~3 min). add rice and a pinch of salt.
• 4 saute until rice is translucent (~2 min).
• 5 add and saffron, and bring to a simmer, while stirring, until most of the is absorbed.
• 6 add 2 ladles of stock to the rice; simmer, stirring, until stock is mostly absorbed.
• 7 continue adding stock, allowing rice to absorb it before adding the next ladelful.
• 8 cook until rice is al dente and mixture is a little loose.
• 9 stir in butter.
• 10 turn off heat.
• 11 stir in grated cheese.
• 12 cover, let sit for 2 minutes.
• 13 divide among 4 bowls. garnish with cheese shavings, if you'd like.