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SAFFRON RISOTTO




Source of Recipe


"ITALIAN COOKING & LIVING" Magazine - Aug/Sept 2004 Issue






List of Ingredients



• 3 Tblsp butter, divided
  
• 1 onion, diced
  
• salt and freshly ground pepper
  
• 2 cups Arborio Rice
  
• 2 tsp Saffron threads
  
• 1 cup dry White Wine
  
• 8 cups boiling Chicken Stock, divided
  
• 1/2 cup freshly grated Parmesano-Reggiano (or substitute domestic parmesan)
  






Instructions



1. In a pot over medium heat, melt 2 Tblsp butter. Add the onion, season with salt and pepper and saute until soft, about 6 minutes.
   
2. Add the rice and saute, stirring constantly to prevent it from burning, about 3 minutes.
   
3. Add the saffron and wine, stirring and scraping any brown bits from the bottom of the pot.
   
4. When the wine is almost completely absorbed, add 1 cup of chicken stock, stirring until the liquid is absorbed before adding more. Continue adding chicken stoc in 1-cup increments, stirring frequently until the rice is cooked but still al dente, about 15 minutes (you may not need to use all 8 cups of chicken stock).
   
5. Remove the pot from the heat, and stir in the remaining butter and parmesan. Season with salt and pepper, stir, and serve immediately, garnished with saffron threads.
   






Final Comments


YIELD: 4-6 Servings