Magnificent 1st Prize Risotto

READY IN: 30mins




  • Bring stock to a boil, then reduce to a low simmer.
  • Ladle a little stock into a small bowl; add the saffron threads and let infuse.
  • Melt 4 tablespoons of butter in a large sauce pan until foaming.
  • Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
  • Cook only until softened, not brown.
  • Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
  • Stir over low heat until liquid has beed absorbed.
  • Keep adding stock, letting the rice absorb the liquid before adding more.
  • STIR CONSTANTLY Test frequently just for the hell of it!
  • After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
  • Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
  • Season to taste.
  • Transfer to serving plates and serve hot.
  • Sprinkle remaining parmesan cheese.
  • ENJOY!