Ingredients

The following ingredients have 4 Servings
  • 5 cups chicken broth (low sodium )
  • 1 pinch saffron threads (dried whole)
  • 2 tbsp olive oil (extra virgin)
  • 1 large onion (peeled and chopped)
  • salt (to taste)
  • 2 cloves garlic (peeled and minced)
  • 1½ cups arborio rice
  • 1 cup white wine (dry )
  • 2 tbsp butter
  • ¾ cup parmesan cheese (grated and a little extra for garnish)

Instruction

  • Do NOT wash arborio rice. This strips away all the starches that make creamy parmesan risotto.
  • In a medium pot, add your low sodium chicken broth (homemade is best) and heat to a simmer. Then turn down to a low heat just to keep hot.
  • Add a pinch of saffron to the chicken broth. The broth will turn bright yellow in a few minutes.
  • Heat olive oil in a large skillet and add onions and cook for about 2 minutes or until slightly translucent.
  • Add the arborio rice, garlic and salt and toast for about 1 minute in the pan with the onions. The purpose or toasting the rice is to add a nutty flavor to the risotto. Do not brown the rice.
  • Deglaze the pan with the dry white wine or wine you happen to be drinking.
  • Then one little ladle at a time, add a little of the saffron chicken broth to the arborio rice. Making sure your heat for the risotto rice is on a low simmer (medium bubble).
  • Do not over stir your risotto. You only want to stir it often enough to prevent it from sticking to the bottom. If you over stir, it can ruin the consistency.
  • Allow the rice to cook down the liquid until you can make a path with your spatula or wooden spoon. If you can make a path with your spatula in the pan, it is time to add another scoop of warmed saffron chicken broth. Repeat this process several more times. After 15 minutes, check taste a little bit of the rice for consistency. If the risotto is still crunchy, add a few more rounds of chicken broth and stirring until it reaches your creamy consistency. The consistency should be slightly loose and creamy.
  • Remove the Italian risotto from the heat source. Add in a dollop of butter and grated parmesan cheese and stir well. Salt and pepper to taste as desired.
  • Garnish with a little extra grated parmesan cheese and enjoy!