Classic Parmesan Risotto

1. 1

   MELT butter in large saucepan on medium heat.

2. 2

   Add onions and garlic; cook 2 to 3 min.

3. 3

   or until crisp-tender, stirring frequently.

4. 4

   Add rice; cook and stir 2 min.

5. 5

   Stir in wine; cook and stir 1 min.

6. 6

   or until absorbed.

7. 7

   Stir in 1/2 cup broth; cook on medium-low heat 4 min.

8. 8

   or until most the broth is absorbed, stirring constantly.

9. 9

   Repeat until all the broth has been added.

10. 10

    (Rice should be tender, but firm.

11. 11

    This will take about 25 min.)

12. 12

    Remove from heat.

13. 13

    Stir in cheese and saffron.

No additional tips available.