Saffron Risotto

Makes 4 servings

Bridgette

This recipe makes the best risotto I’ve ever eaten. It kicks any restaurant risotto’s butt!

ingredients

5 C chicken broth
1/2 C dry white wine
3 TBS unsalted butter
1/2 C finely minced onion
1 1/2 C Arborio rice
1/4 tsp saffron

To be added at the end:

1 TBS unsalted butter
1/3 C grated Parmesan cheese

directions

Bring the broth to a steady simmer in a saucepan. Heat the butter in a huge skillet over moderate heat. Add the onion and saute for 1 to 2 minutes, until it begins to soften, being careful not to brown it. Add the rice to the butter and onion mixture; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Add the saffron and begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking. After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. Turn off the heat and immediately add the remaining butter and Parmesan and stir vigorously to combine with the rice. Serve immediately.

notes

Chris' cousin Pam passed this on to me. The best saffron to use is sold as "threads." This recipe requires undivided attention, don't try to make anything else at the same time.

Source: Bridgette