Culinary Corner

Making Italian risotto is a brief exercise in patience that yields a wonderfully creamy, comforting result. This version owes its delicate flavour and golden hue to saffron.

Active Time: 30 mins | Total Time: 30 mins

Yield: 6 Servings

Ingredients

5 1/2 cups chicken stock, preferably homemade

2 tablespoons chopped flat-leaf parsley

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

Kosher salt

Freshly ground black pepper

1 1/2 cups arborio rice (10 ounces)

Pinch of saffron threads

1/2 cup dry white wine

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 tablespoon unsalted butter

Method

1. In a medium saucepan, bring the chicken stock to a simmer; keep warm.
2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
3. Add the rice and cook for 1 minute, stirring to coat thoroughly.
4. Crumble the saffron into the wine.
5. Add the saffron and wine mixture to the rice.
6. Cook, stirring, until the wine is absorbed.
7. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.
8. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
9. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season the risotto with salt and pepper. Stir in the cheese, butter, and parsley and serve immediately.