Saffron Risotto

By suzrusso

* 298 calories per serving
* 8.3 g fat (2.8 g saturated)
* 39.2 g carbs
* 0.7 g fiber
* 5.1 g protein

Ingredients

• 28 * 28 oz chicken stock
• 1 * 1 tbsp vegetable oil
• 1/2 * 1/2 onion, finely chopped
• 1 * 1 cup arborio rice
• 1 * 1 cup white wine
• * Large pinch of saffron
• 1 * 1 tbsp butter
• 1/4 * 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Details

Servings 4

Preparation

Step 1

Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful. Cook until rice is al dente and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Divide among 4 bowls. Garnish each with cheese shavings, if desired.