Risotto

Ingredients

• 1.5 cups arborio rice
• 4 cups chicken or vegetable broth
• 1 medium onion
• 3 tbsp butter
• ½ cup parmesan cheese
• ¼ tsp saffron threads
• ½ cup dry white wine
• ½ tsp salt

Instructions

1. 1

   In a small bowl, soak the 0.25 tsp saffron threads in 2 tbsp warm water. Set aside.

2. 2

   In a large pot, heat 1 tbsp of the butter over medium. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.

3. 3

   Add the 1.5 cups arborio rice and stir for 2 minutes until the grains are coated and slightly toasted.

4. 4

   Pour in the 0.5 cup white wine and stir until it is mostly absorbed, about 2 minutes.

5. 5

   Add the 4 cups warm broth, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more, about 20 minutes total, until the rice is creamy and al dente.

6. 6

   Stir in the saffron mixture, the remaining 2 tbsp butter, and the 0.5 cup parmesan. Season with the 0.5 tsp salt. Serve immediately.

7. 7

   Let the risotto rest for 2 minutes before serving to allow it to thicken slightly.

Tools you’ll need

• large pot or Dutch oven
• ladle
• wooden spoon
• small bowl

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