Risotto II

• 5 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2½ cups risotto rice
• ¾ cup white wine
• 6 cups chicken broth
• ½ teaspoon saffron powder
• ½ cup Parmesan cheese
• Salt to taste

Ingredients for 6 servings (2.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Bring the stock to a simmer in a saucepan. Keep the temperature as high as possible throughout the cooking process, without letting the stock boil. The surface of the stock should just be moving a little.

   Stovetop
2. 2

   Sauté the onion until soft.

3. 3

   Add the rice and mix well until it is coated the oil.

4. 4

   Add the wine and stir constantly over medium heat until it evaporates.

   Stovetop
5. 5

   Add enough hot broth to cover the rice and continue to stir until the liquid is absorbed.

6. 6

   Keep adding hot broth, a little at a time, while constantly stirring until the rice is done.

7. 7

   In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.

8. 8

   Stir in the Parmesan cheese and season with salt to taste.

9. 9

   Serve immediately.