Risotto with Saffron
- 50g olive oil
- 80g onion, finely chopped
- 250g Arborio rice
- 75ml white wine
- 900g chicken broth
- 1g Saffron
- 100g Parmesan cheese, grated
- 50g butter
The high temperature of the broth helps the rice to retain its boiling and thus the risotto to cook better.
Heat a non-stick pot over high heat, add the olive oil and saute the onion, until translucent and golden brown. Add the rice and saute for about 2-3 minutes.
Pour in the wine and allow it to be absorbed completely.
Add the broth using a ladle in small portions, stirring constantly and waiting for the broth to be absorbed before adding more broth.
The amount of the broth should be enough to cover the rice.
Stir and keep the boiling low but constant.
Add the Saffron and continue adding broth, in portions, until the rice is al dente and reaches the desired consistency.
Remove the pot from the heat and add the Parmesan cheese and butter. Cover the pot with a towel and let the risotto rest for 2-3 minutes.