Risotto Al Zafferano

1. 1

   Bring stock to a low simmer in a medium pot.

2. 2

   Heat olive oil in a medium saucepan over medium heat for 1 minute.

3. 3

   Cook onion until translucent, about 3 minutes.

4. 4

   Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes.

5. 5

   Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.

6. 6

   Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.

7. 7

   Cook until rice is 'al dente' and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.

8. 8

   Divide among 4 bowls. Garnish each with cheese shavings, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.