Prep Time:
15 minutes
Cook Time:
30 minutes
Serving Size:
Ingredients
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
1/2 tsp saffron threads
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
Ingredients
1/2 cup olive oil
1 cup yellow onion, finely chopped
3 cups Arborio rice
1 cup white wine
10 cups chicken or vegetable broth
1 tsp saffron threads
4 Tbsp butter
1 cup Parmesan cheese
Salt & pepper to taste
Ingredients
3/4 cup olive oil
1 1/2 cup yellow onion, finely chopped
4 1/2 cups Arborio rice
1 1/2 cup white wine
15 cups chicken or vegetable broth
1 1/2 tsp saffron threads
6 Tbsp butter
1 1/2 cup Parmesan cheese
Salt & pepper to taste
Procedures
- HEAT oil, onions and saffron. Cook 3 minutes or until onions are soft.
- KEEP broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate. Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
- ADD butter and Parmesan cheese. Stir to combine with rice/risotto.
- TRANSFER to large bowl and garnish with parsley. Serve immediately.
NOTE: Finished risotto is creamy and rice is firm.