• 2 1/2 quarts vegetable  broth
• 4 tablespoons unsalted butter
• 1 onion, minced
• 1/2 teaspoon saffron threads
• 3 1/4 cups arborio rice
• 1 1/2 cups dry white wine
• 1/2 cup freshly grated Parmigiano cheese
• Salt and freshly ground pepper

• In a large saucepan, bring the vegetable broth to a boil over high heat.
• Cover and keep hot over low heat.
• In a heavy 6-quart pot or casserole, melt 2 tablespoons of the butter over moderate 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 the wine and cook over moderately high heat, stirring, until evaporated.
• Add enough hot stock to cover the rice (about 1 1/2 cups) and bring to a boil, stirring.
• Reduce the heat to moderate.
• Cook, stirring the rice constantly, until the stock has been absorbed.
• Continue adding the stock, 1 1/2 cups 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.

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