Magnificent 1St Prize Risotto

1. 1

   Bring stock to a boil, then reduce to a low simmer.

2. 2

   Ladle a little stock into a small bowl; add the saffron threads and let infuse.

3. 3

   Melt 4 tablespoons of butter in a large sauce pan until foaming.

4. 4

   Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.

5. 5

   Cook only until softened, not brown.

6. 6

   Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.

7. 7

   Stir over low heat until liquid has beed absorbed.

8. 8

   Keep adding stock, letting the rice absorb the liquid before adding more.

9. 9

   STIR CONSTANTLY Test frequently just for the hell of it!

10. 10

    After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.

11. 11

    Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.

12. 12

    Season to taste.

13. 13

    Transfer to serving plates and serve hot.

14. 14

    Sprinkle remaining parmesan cheese.

15. 15

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.