Prep Time (minutes)
Cook Time (minutes)
1/2 cup of olive oil
2 cups of Arborio Rice
1 medium onion, diced
1/2 cup of white wine
1 tsp of saffron
4 Tablespoons of butter
3 1/2 – 4 cups of chicken stock, hot
1/2 cup of freshly grated Parmigiano
1 Heat oil in medium pot over medium heat. Add onion and cook until softened and translucent.
2 In another pot, add saffron to chicken stock and let steep. Add rice to the onions pot and stir until the grains are well coated. Add wine to rice, and stir to absorb. Then, add a ladleful of chicken stock and cook, stirring until stock is absorbed.
3 Continue adding stock one ladleful at a time, stirring each time until stock is absorbed. Cook until rice is tender and creamy but still al dente (not mushy) about 15 minutes.
4 You may not need all the chicken stock. Stir in the butter and Parmigiano cheese and serve with extra cheese.