Ingredients
5½cupschicken stock
2tbspextra-virgin olive oil
1smallonion
salt and freshly ground pepper,to taste
1½cupsarborio rice
1pinchsaffron threads
½cupdry white wine
1tbspunsalted butter
½cupParmigiano-Reggiano
2tbspflat-leaf parsley
Preparation
In a medium saucepan, bring chicken stock to a simmer. Keep warm.
In a large saucepan, heat olive oil. Add onion, season with salt and pepper, and cook for about 5 minutes over moderate heat, stirring, until softened.
Add rice and cook for 1 minute, stirring to thoroughly coat. Crumble saffron into wine and add to rice. Cook, stirring, until wine is absorbed.
Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock ½ 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.
