Basic Risotto

1. 1

   Warm chicken broth in a pot and sprinkle in the saffron strands.

2. 2

   Heat butter and olive oil in a wide pan over medium heat until butter is melted. Add onion and cook over medium heat until it becomes translucent, about 2 minutes. Add rice and stir until it is well coated.

3. 3

   Add one ladleful (approximately 1/4 cup) of warm broth and stir. When broth is absorbed, add wine and stir.

4. 4

   Once wine is absorbed, add broth one ladleful at a time, adding more broth as it is absorbed, stirring constantly. Continue process until rice is just tender and has a creamy consistency, about 20-25 minutes from this point.

5. 5

   Once rice is creamy and you have used all or most of broth (you might not need it all), stir in both cheeses and remove from heat. Garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.