Creamy Birthday Risotto

1In a saucepan, heat the chicken or vegetable broth (6 cups) and keep it warm over low heat.

2In a separate large pan, melt the butter (¼ cup) over medium heat. Add the chopped onion (1) and garlic (2 cloves), and sauté until translucent, about 5 minutes.

3Add the Arborio rice (2 cups) to the pan and stir to coat the grains with the butter (¼ cup), cooking for 2 minutes until translucent around the edges.

4Pour in the white wine (1 cup) and stir until it is absorbed by the rice, about 2 minutes.

5Dissolve the saffron threads (1 tsp) in a ladleful of warm broth and add it to the pan.

6Gradually add the warm broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes in total.

7Stir in the Parmesan cheese, (½ cup) black pepper (½ tsp), and heavy cream (¼ cup) until well combined. Remove from heat.

8Garnish the risotto with the chopped parsley before serving. Enjoy this creamy delight for a special birthday celebration!