- 5 cups chicken stock, hot
- pinch of saffron threads
- 6 tbs butter
- 1 onion, minced
- 1/2 cup Aborio rice
- 1 cup Parmesan cheese, freshly grated
- kosher salt and fresh cracked black pepper
This is a classical Risotto that is often served with osso buco.
- Bring the stock to a boil in a large sauce pan, then reduce to a simmer.
- Ladle a little hot stock into a small bowl, then add the saffron threads and set aside to steep.
- Melt 4 tbs of butter in a large sauce pan until foaming.
- Add the onion and cook over a low heat, stirring occasionally for about 3 minutes or until translucent.
- Add the rice. Stir until the grains are coated with butter and starting to swell, then add a few ladle fulls of the hot stock, with the saffron liquid and salt and pepper to taste.
- Stir constantly over a low heat until all the stock has been absorbed.
- Add the remaining stock, a few ladle fulls at a time, allowing the rice to absorb all the liquid before adding more. Stir constantly.
- After about 20-25 minutes, the rice should be just tender and the risotto golden yellow, moist and creamy.
- Gently stir in about 2/3 of the grated Parmesan and the remaining butter. Heat through gently until the butter has melted, then taste and adjust the seasoning.
- Serve hot with the remaining Parmesan.