Saffron Risotto

1. 1

   Brick stock to a low simmer in a medium pot.

2. 2

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

3. 3

   Cook onion til translucent (~3 min).

4. 4

   Add rice and a pinch of salt.

5. 5

   Saute until rice is translucent (~2 min).

6. 6

   Add wine and saffron, and bring to a simmer, while stirring, until most of the wine is absorbed.

7. 7

   Add 2 ladles of stock to the rice; simmer, stirring, until stock is mostly absorbed.

8. 8

   Continue adding stock, allowing rice to absorb it before adding the next ladelful.

9. 9

   Cook until rice is al dente and mixture is a little loose.

10. 10

    Stir in butter.

11. 11

    Turn off heat.

12. 12

    Stir in grated cheese.

13. 13

    Cover, let sit for 2 minutes.

14. 14

    Divide among 4 bowls.

15. 15

    Garnish with cheese shavings, if you'd like.

No additional tips available.