Ingredients
- 1 large pinch saffron threads
- 6 cups chicken broth or vegetable broth low sodium
- 2 tablespoons extra-virgin olive oil
- 1 medium onion finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese freshly grated
- 2 tablespoons unsalted butter
- Salt to taste
Instructions
- In a small bowl, soak the saffron threads in 1/2 cup of hot chicken broth to release their color and flavor.
- In a saucepan, keep the rest of the chicken broth warm over low heat.
- In a large pan, heat olive oil over medium heat. Add onions and cook until translucent.
- Add the Arborio rice to the pan and stir for about 2 minutes until the rice becomes slightly translucent.
- Pour in the white wine and stir until fully absorbed by the rice.
- Begin adding the hot chicken broth one ladle at a time, stirring continuously, until the liquid is absorbed. Add the saffron infusion halfway through this process.
- Continue adding broth until the rice is creamy and al dente. Remove from heat.
- Stir in the Parmesan cheese and butter until well incorporated and creamy. Season with salt to taste.
