Saffron Risotto

Ingredients

Salt

to taste

Black pepper

to taste

Unsalted butter

2 tablespoons

Parmesan cheese

1/2 cup, grated (plus extra for garnish)

Saffron threads

1/4 teaspoon

Chicken broth

4 cups

White wine

1/2 cup

Garlic

2 cloves, minced

White onion

1, finely chopped

Olive oil

2 tablespoons

Arborio rice

1 1/2 cups

Instructions

1. In a saucepan, heat the chicken broth over low heat. Add the saffron threads to infuse their flavor and color into the broth.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Add the Arborio rice to the pan, stirring to coat the grains in the oil. Toast the rice for 2-3 minutes until slightly translucent around the edges.
4. Pour in the white wine and stir continuously until it is fully absorbed by the rice.
5. Begin adding the warm saffron-infused chicken broth, one ladleful at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Once the rice is cooked, remove the pan from the heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.