- 7 cups chicken stock or broth
- 4 Tablespoons Unsalted Butter
- 1 Medium Onion, minced
- 1/2 tsp Saffron Threads
- 2 c Arborio Rice
- 1/2 c Freshly Grated Parmigiano-Reggiano Cheese
- Salt and Freshly Ground Pepper
In a large saucepan, bring the chicken stock to a boil over high heat. Cover and keep hot over low heat
In a heavy 6-quart pot, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring occasionally, until softened (about 6 minutes). Crumble in the saffron threads and cook for 1 minute, stirring. Add the rice and stir to coat thoroughly with butter (about 2 minutes)**. Add enough stock to cover the rice (about 1.5 cups) and bring to a boil, stirring. Reduce the heat to moderate. Cook, stirring the rice constantly until the stock is absorbed. Continue adding stock 1 cup at a time, and stirring until it is absorbed before adding more. The risotto is done when the rice is just tender and the liquid is thick (about 25 minutes total).
Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter and the cheese. Season the risotto with salt and pepper and serve.
**note: most risotto recipes include white wine…I didn’t have any and it turned out fine. If add it in, a cup should do. Pour it in before the first stock addition and stir until the wine is completely absorbed, then begin to add the stock.