Categories: Pasta

Ingredients

• 1/2 cup Parmesan, grated
• 1 1/2 cup Arborio rice
• 1/2 cup yellow onion, finely chopped
• 2 tbsp butter
• 1/2 cup white wine
• 5 cups vegetable or chicken broth
• 1/2 tsp saffron threads
• Black pepper and salt, to taste
• 1/4 cup olive oil

Directions

1. Over moderate heat in a large saucepan, heat the oil. Once hot, cook the onions and saffron until onions are soft, for 3 minutes.

2. Keep broth warm over medium-low heat in a separate pot.

3. Add rice to the onions; give everything a good stir. Add in the white wine and let evaporate.

4. Slowly add in the broth, stirring every now and then. Wait until the rice absorbs almost each addition. Continue adding until you have utilized the entire broth. Turn off the heat.

5. Add Parmesan and butter; giving everything a good stir until everything is evenly combined and rice is firm and risotto is creamy.

6. Transfer everything together to a large sized bowl and garnish with fresh parsley.

7. Serve immediately and enjoy.

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