Ingredients
5 1/2 cups chicken stock
2 T olive oil
1 small onion, finely chopped
salt and pepper
1 1/2 cups arborio rice
pinch of saffron threads
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 T unsalted butter
2 T chopped flat-leaf parsley
Preparation
In a medium saucepan, bring the chicken stock to a simmer; keep warm. 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. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wind and add it to the rice. Cook, stirring, until the wind is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding hte stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce about 20 minutes total. Season the risotta with salt and pepper, Stir in the cheese, butter and parsley and serve immediately
