Ingredients (4 servings)
- 1 1/2 cupsArborio rice
- 6 cupschicken stock, warm
- 1 pinchsaffron threads, soaked in 2 tbsp warm stock
- 1 cupParmesan cheese, freshly grated
- 1/2 cupwhite wine, dry
- 1 mediumonion, finely diced
- 4 tbspbutter
Instructions
- 1
Keep stock warm in a separate pot
2min - 2
Melt 2 tbsp butter in heavy-bottomed pan, sauté onion until translucent
5min - 3
Add rice and toast for 2 minutes until edges are translucent
2min - 4
Add wine and stir until absorbed
3min - 5
Add warm stock one ladle at a time, stirring constantly until absorbed
18min - 6
Stir in saffron mixture, remaining butter, and Parmesan off heat
2min
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