Method

Put saffron into small bowl.  Bring chicken stock to a boil in a medium saucepan.  When boiling, lower heat just to keep the broth hot.

Stir 1/2 cup broth into saffron to dissolve and set aside. 

Heat olive oil and 2 tablespoons of butter in large skillet until very hot. Add onion and cook until onion is soft, about 6 -8 minutes.  Add the rice and stir with a wooden spoon until each grain is toasted and opaque, 3 to 4 minutes.

Add wine, salt and pepper and a 4 to 6 ounce ladleful of stock and cook, stirring until the liquid is absorbed.  about 3 to 5 minutes over medium high heat, stirring occasionally. 

Continue stirring and adding the stock a ladleful at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over).

For the final addition of liquid, use the saffron-flavored broth.  You need to be watchful as you may not use all the plain chicken broth.   The total cooking time will be about 18 too 20 minutes. Remove risotto from  heat.  Stir in remaining 1 tablespoon of butter and cheese. Taste for seasoning, adjusting if necessary. Serve  immediately with a heaping bowl of parmigiano-reggiano cheese.  This may be heaven on earth.

Serves: 6 - 8.

 

Contributor: pat ciesla

 

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