Serving Size / Yield
- 6 C. chicken broth
- 1/2 tsp. crumbled saffron threads
- 4 Tbs. butter
- 2 Tbs. olive oil
- 1 sm. onion, finely chopped
- 2 C. medium-grain rice
- 1/2 C. grated parmesan cheese
Make sure the broth is hot. Remove 1/2 C. broth and put in a small bowl with the saffron. Allow it to soak. In a wide saucepan, heat 2 Tbs. butter and the oil over medium heat. When the butter is melted, add onion and cook. Stir often and wait until golden, 10 minutes.
Add the rice and cook for about 2 minutes. Add 1/2 C. hot broth and stir until liquid is absorbed. Continue adding the broth 1/2 C. at a time. Stir each time you add the broth. Make sure the heat is at a point where the liquid is simmering, but the rice doesn't get stuck to the pan. Half-way through the cooking, stir in the saffron mixture and salt and pepper to taste.
Use as much as broth as you think is needed until rice is tender yet still firm. When you think it's done, taste a couple grains. If the broth runs out before the rice is tender, use hot water. Cooking time should be around 18-20 minutes. Remove the risotto pan from the heat and stir in the remaining 2 Tbs. of butter and the cheese until melted and creamy. Serve.