Risotto

1. 1

   Place olive oil and 4 tablespoons of the butter in a heavy 3- quart pan over medium heat.

2. 2

   When butter is melted, add onion and cook, stirring, until soft and golden.

3. 3

   Add garlic and rice and stir until rice looks milky and opaque, about 3 minutes.

4. 4

   Stir in saffron and mix in broth.

5. 5

   Cook, uncovered, stirring occasionally, until mixture comes to a boil.

6. 6

   Adjust heat so rice boils gently, then cook uncovered until rice is al dente and most of the liquid is absorbed, 20 to 25 minutes.

7. 7

   Toward end of cooking time, stir occasionally to prevent sticking.

8. 8

   Turn off heat and stir in cheese and the remaining 2 tablespoons butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.