Saffron Risotto

By lorik

Don't fret if you have broth left over once the rice is finished cooking; different brands of rice cook differently, and we prefer to err on the side of slightly too much broth rather than too little. If you do use all the broth and the rice has not finished cooking, add hot water.

Ingredients

• 3 1/2 cups low-sodium chicken broth
• 3 cups water
• 4 tablespoons (1/2 stick) unsalted butter
• 1 medium onion, minced
• Salt
• 2 cups Arborio rice or Carnaroli
• 1/4 teaspoon saffron threads
• 1 cup dry white wine
• 1 cup finely grated Parmesan cheese (2 ounces)
• Ground black pepper

Details

Servings 6
Adapted from cooksillustrated.com

Preparation

Step 1

1. Bring broth and water to simmer in medium saucepan over medium-high heat. Reduce heat to lowest possible setting to keep broth warm

2. Melt butter in 4-quart saucepan over medium heat; add onion and 1/2 teaspoon salt and cook, stirring occasionally, until onion is very soft and translucent, about 9 minutes. Add rice and crumble saffron threads with fingers into pot. Cook, stirring frequently, until edges of rice grains are transparent, about 4 minutes. Add wine and cook, stirring frequently, until wine is completely absorbed by rice, about 2 minutes. Add 3 cups warm broth and, stirring infrequently (about every 3 minutes), simmer until liquid is absorbed and bottom of pan is dry, 10 to 12 minutes.

3. Add more broth, 1/2 cup at a time, as needed to keep pan bottom from drying out (every 3 to 4 minutes), and cook, stirring frequently, until grains of rice are cooked through but still somewhat firm in center, 10 to 12 minutes. Stir in Parmesan cheese, season with salt and pepper to taste, and serve immediately in warmed shallow bowls.