Risotto di San Guiseppe

1.In a saucepan, heat the chicken or vegetable broth over low heat and keep warm.

2.In a separate large skillet, melt 1 tablespoon of butter over medium heat. Add the onion and garlic, sauté until translucent, about 3-4 minutes.

3.Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly.

4.Pour in the white wine and cook until it is absorbed by the rice, about 2 minutes.

5.Crush the saffron threads in a small bowl and dissolve them with a ladle of warm broth. Add this saffron-infused broth to the rice and stir well.

6.Gradually add the warm broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Cook the risotto for about 18-20 minutes until the rice is creamy and al dente.

7.Stir in the grated Parmesan cheese and remaining butter until melted and well combined.

8.Remove the risotto from heat, cover, and let it rest for 2 minutes.

9.Serve the risotto di San Guiseppe in individual bowls, garnished with chopped parsley. Enjoy!