Nutrition

Ingredients

• 4 cups chicken broth, divided
• 1/2 teaspoon saffron threads
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 medium onion, finely chopped
• 1-1/2 cups uncooked arborio rice
• 1/4 cup dry white wine
• 1/4 cup heavy whipping cream
• 1 cup grated Parmesan cheese

Instructions

1. 1 Warm the stock in a saucepan over medium heat until it's gently simmering. Transfer 3/4 cup of the stock to a glass measuring cup and add the saffron threads. Let them steep for 15 to 20 minutes. Editor's Tip: Don't rush the saffron steeping, as this is how the rice will get its color, taste and aroma. For a more intense flavor, you can steep it for longer than 20 minutes.
2. 2 Meanwhile, heat the olive oil and butter in a stockpot over medium heat. Add the onion and saute it until it's softened, about two to three minutes. Add the rice, and cook it until it's translucent, about two to three minutes. Pour in the wine, and cook, stirring occasionally, until the wine is fully absorbed by the rice.
3. 3 Reduce the heat under the stockpot to medium-low, then strain the saffron-infused broth through a fine-mesh strainer into the rice. Cook the rice until the broth is absorbed, stirring occasionally. Ladle the remaining broth into the rice, 3/4 cup at a time, cooking and stirring after each addition until fully absorbed. Repeat until all the broth is used, and the rice is al dente. Editor's Tip: Taste the saffron risotto as you near the final few additions of broth to test for doneness. There's a chance your rice may not need all 4 cups of broth. Perfectly cooked risotto is al dente, meaning it still has a slight bite. Risotto should never be mushy.
4. 4 Remove the saffron risotto from the heat. Stir in the cream and the Parmesan until the cheese is melted. Serve the risotto warm.

Original Source

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