Saffron Risotto

1Preparation 1. Heat the chicken or vegetable broth (4 cups) in a saucepan and keep it at a gentle simmer. 2. In a separate pan, melt 2 tablespoons of butter over medium heat. 3. Add the chopped onions and garlic (2 cloves), and sauté until they are soft and translucent.

2Cooking the Risotto 4. Add the Arborio rice (1½ cups) to the onion and garlic (2 cloves) mixture and stir well to coat the rice with the butter. 5. Pour in the white wine (½ cup) and cook until it is fully absorbed by the rice. 6. Dissolve the saffron threads (Pinch) in a small amount of warm broth, then add it to the rice, stirring constantly.

3Adding the Broth 7. Gradually add the simmering broth to the rice, one ladleful at a time, allowing each addition to be absorbed before adding more. Continuously stir the rice to release the starch and create a creamy texture. This process should take about 18 minutes. 8. Taste the rice for doneness. It should be tender with a slight bite to it.

4Finishing the Risotto 9. Once the rice is cooked, remove the pan from the heat and stir in the remaining butter and grated Parmesan cheese (½ cup). 10. Season the risotto with freshly ground black pepper to taste. 11. Let the risotto rest for a few minutes before serving.