Ingredients
5 1/2 c. chicken stock
2 tbsp. extra-virgin olive oil
1 small onion
Salt and freshly ground pepper
1 1/2 c. arborio rice
1 pinch saffron threads
1/2 c. dry white wine
1 tbsp. unsalted butter
1/2 c. Parmigiano-Reggiano
2 tbsp. flat-leaf parsley
Preparation
Step 1In a medium saucepan, bring chicken stock to a simmer. Keep warm.Step 2In a large saucepan, heat olive oil. Add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice and cook 1 minute, stirring to thoroughly coat. Crumble saffron into wine and add to rice. Cook, stirring, until wine is absorbed.Step 3Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock 1/2 cup at a time, stirring constantly, until nearly absorbed between additions. Risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season risotto with salt and pepper. Stir in butter, cheese, and parsley and serve immediately.
