The classic rice dish from Milan gets its gorgeous colour and delicious fragrance from saffron. It is often served to accompany another Italian classic — osso buco — but it also pairs wonderfully with seafood.
Ingredients
- Extra Virgin Olive Oil 2 Tbs
- Onion 1 medium, finely diced
- Arborio Rice 1 cup
- Dry White Wine ½ cup
- Chicken Stock 4 cups
- Saffron a large pinch
- Butter 2 Tbs
- Parmigiano Reggiano Cheese grated, ½ cup
- Salt and Freshly Ground Black Pepper to taste
Cook It
- Add the saffron to the chicken stock in a small saucepan and bring to a simmer then turn off the heat.
- In a medium saucepan sauté the onion in the olive oil until translucent but not coloured. Add the rice and sauté for a few minutes more, stirring to prevent the rice from sticking.
- Add the white wine and stir until it has been completely absorbed.
- Stirring constantly, add the warm stock to the rice, half a cup at a time, stirring each addition until all the liquid is absorbed before adding the next. When you add the final half cup of stock, stir only until the rice is creamy then remove from the heat and stir in the butter and parmesan cheese. Season with salt and black pepper.
- To make the risotto ahead of time, cook until 3 cups of stock have been absorbed then hold until you are ready to serve. To complete the risotto, bring the remaining cup of stock back to a simmer and finish the cooking, then add the butter, cheese and seasonings.
