Ingredients

• 3/4 cup arborio rice
• 4 cups chicken stock
• 1 1/2 tablespoons extra virgin olive oil
• 1/2 cup (2 oz. or 56g.) parmesan cheese, grated
• 1 small onion, diced
• 1/4 teaspoon saffron threads, crumbled
• Salt and pepper to taste

How to make Risotto With Saffron directions

• 1

  Add the saffron to the chicken stock and warm in a saucepan. Simmer on low.

• 2

  In a skillet, heat the olive oil over medium heat. Add onions and sauté until soft. Add rice to coat. Slowly add a half-cup of the broth with saffron and, stirring constantly, cook until the liquid is absorbed. Continue adding the broth, a half-cup at a time, allowing the liquid to absorb each time before adding more. Cook this way until the rice is al dente, 20-25 minutes. Season with salt and pepper to taste.

• 3

  Add more broth as necessary (about a half cup) until the risotto is creamy. Stir in the cheese. Season again with salt and pepper and serve.