0 Picture
Ingredients
- 3 1/2 3 1/2 1/2 cups unsalted chicken stock
- 1 1 1 Tbsp extra-virgin olive oil
- 1 1 1 cup finely chopped yellow onion (about 1 onion)
- 1 1 1 cup uncooked carnaroli or Arborio rice
- 1/2 1/2 1/2 cup dry white wine (Pinot Grigio and Sauvignon Blanc work well)
- 1/4 1/4 1/4 tsp saffron threads
- 2 2 1/2 oz Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
- 1 1/2 1 1/2 1/2 Tbsp unsalted pastured cultured butter
- 1/2 1/2 1/2 tsp kosher salt
- 1/2 1/2 1/2 tsp freshly ground black pepper
Details
Servings 6
Preparation time 45mins
Cooking time 45mins
Preparation
Step 1
Heat stock in a small saucepan over medium-high until simmering; reduce heat to low, and cover to keep warm.
Heat oil in a medium sauce-pan or Dutch oven over medium. Add onion; cook, stirring often, until tender and translucent but not browned, about 7 minutes. Increase heat to medium-high. Add rice, and cook, stirring occasionally, until toasted, about 2 minutes. Add wine and saffron; cook, stirring often, until liquid is almost completely evaporated, about 3 minutes.
Add 1 cup of hot stock, and cook, stirring constantly, until liquid is almost absorbed. Repeat procedure 2 times. Add up to remaining 1/2 cup stock, and cook, stirring constantly, until rice is al dente. (Total cooking time is about 22 minutes.) Remove from heat. Add cheese, butter, salt, and pepper; stir until fully incorporated. Serve immediately.
Review this recipe