Creamy saffron risotto with a vibrant golden color, often served with osso buco.
Ingredients:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
1. Keep the broth warm and simmering throughout.
2. Melt butter in a large pan; sauté onion about 5 minutes until translucent.
3. Add rice, stir to coat, and toast for 2 minutes.
4. Add wine and stir until absorbed. Dissolve saffron in a splash of warm broth and stir it in.
5. Add broth one ladle at a time, stirring constantly, letting each be absorbed before the next — about 20-25 minutes, until al dente.
6. Off heat, stir in Parmesan and season to taste. Rest a few minutes before serving.
