Ingredients
1� � � � � � � � � � � � �Large Onion, cut into 1/4-inch dice
2� � � � � � � � � � � � �cups Risotto Rice
2� � � � � � � � � � � � �large pinches Saffron
3-4 cups� � � � � � � Chicken Stock (Hot)
1 � - 2 cups� � � � Dry White Wine
2 tbsp.� � � � � � � � Butter
� - � cup� � � � � �Grated Parmigiano-Reggiano (Parmesan Cheese)
Extra-Virgin Olive Oil
To taste� � � � � � � �Salt & Pepper
Method
- Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crispy.
- Add the saffron to the hot chicken stock; the stock should turn bright yellow.
- Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine is absorbed into the rice.
- Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
- Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
- Toss in the butter and Parmigiano-Reggiano and �whip the heck out of it.� The rice should be creamy but still flow and hold its own shape.
