I seem to remember making risotto as difficult. This recipe was easy and delicious.
Saffron Risotto
- 4-6 cups of vegetable stock - warm
- 1 T Olive Oil
- 1/2 onion, finely chopped
- 1 cup Arborio rice
- kosher salt
- 1 cup of dry white wine
- 1 T saffron threads
- 1 T unsalted butter
- 1/4 cup grated parmesan cheese
Directions:
- Bring the stock to a low simmer.
- Heat oil in a large pot, and add onion and cook for 3 minutes.
- Add the rice and a bit of salt. Sautee for 2 minutes. Add the wine and saffron, and bring to a simmer, stirring, until the rice has absorbed most of the wine.
- Add a ladle or two of stock; bring to a simmer while stirring. The rice should absorb most of the stock. Continue to add a ladle of stock to the rice and having it be absorbed before adding a new one. This process should take 18 minutes or so. You do not need to add all of the stock.
- Add the butter and stir. Turn off heat and stir in cheese. Cover. Let sit for 2 minutes.
Serves four.
