Risotto Al Zafferano

Saffron Risotto

• Ready In: 30 mins
• Serves: 4

Ingredients

• 28  ounces  chicken stock
• 1  tablespoon olive oil
• 1⁄2 onion, finely chopped
• 1  cup arborio rice
• 1  cup white wine
• 1⁄2 teaspoon saffron
• 1  tablespoon butter
• 1⁄4 cup parmigiano-reggiano cheese, grated plus shavings for garnish (optional)

Directions

1. Bring stock to a low simmer in a medium pot.
2. Heat olive oil in a medium saucepan over medium heat for 1 minute.
3. Cook onion until translucent, about 3 minutes.
4. Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes.
5. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
6. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
7. Cook until rice is 'al dente' and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
8. Divide among 4 bowls. Garnish each with cheese shavings, if desired.