- 6
Ingredients
- 1 teaspoon coarse salt
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cups Arborio Italian rice
- 3/4 cup dry white wine
- 3 tablespoons heavy cream
- 1/4 teaspoon chopped saffron threads, dissolved in 1/4 cup of hot broth
Preparation
Step 1
Directions
Place the stock and salt in a 2-quart saucepan and heat until just under boiling.
In a large pot over medium heat, melt 1 tablespoon of the butter with the olive oil and heat until bubbling. Add the onion and cook, stirring constantly, until transparent, 2 to 3 minutes. Raise the heat, stir in the rice, and cook until it is opaque and slightly sticky, about 2 minutes.
Stir in the wine until it is absorbed. Slowly stir in the stock, 1/2 cup at a time, stirring continually, until the stock is almost completely absorbed before adding more to repeat the process until done. The total cooking time, once all the stock has been stirred in, should be about 18 minutes, but begin testing after 14 minutes for doneness. The rice should be tender yet still firm. Stir in the cream and saffron.
Turn off the heat and stir in the remaining tablespoon of butter and the Parmesan cheese. Serve immediately.