Saffron Risotto

Serves 6 - 8 | 


4 tablespoons butter, unsalted
1 medium-size yellow onion, chopped
1 teaspoon saffron threads
2 cups Italian Arborio rice
1 cup dry white wine
4 cups chicken stock
1 cup Parmesan cheese, freshly grated


  1. Melt the butter in a 10-inch skillet over medium heat. Add the onion and sauté for 5 minutes. Stir in the saffron and cook 1 minute more. Add the rice and stir to coat with the butter and onions. Pour in the wine and 2 cups of the broth. Simmer covered until most of the liquid has been absorbed.
  2. Continue to simmer covered, adding the broth 1/2 cup at a time, until the rice is tender. The rice should be bound lightly together with a little of the cooking liquid.
  3. Stir in Parmesan and serve immediately.