-
1
Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby.
-
2
Make sure that the broth is well seasoned.
-
3
Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan.
-
4
Add the spring onion, green garlic and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes.
-
5
Do not brown.
-
6
Add the rice, and stir just until the grains separate and begin to crackle.
-
7
Rub the saffron between your thumb and fingers, and stir into the rice.
-
8
Add the wine, stirring until it has been absorbed.
-
9
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
-
10
The stock should just cover the rice and should be bubbling, not too slowly nor too quickly.
-
11
Cook, stirring often, until the stock is just about absorbed.
-
12
Add another ladleful or two of the stock.
-
13
Continue to cook in this fashion, adding more stock when the rice is almost dry and stirring.
-
14
When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done.
-
15
Taste, and adjust seasoning.
-
16
Add another ladleful of stock to the rice.
-
17
Stir in the Parmesan, and remove from the heat.
-
18
The mixture should be creamy.
-
19
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping into a mound.
