This is a traditional Italian risotto.
- Bring the stock to a simmer in a saucepan. Keep the temperature as high as possible throughout the cooking process, without letting the stock boil. The surface of the stock should just be moving a little.
- Sauté the onion until soft.
- Add the rice and mix well until it is coated the oil.
- Add the wine and stir constantly over medium heat until it evaporates.
- Add enough hot broth to cover the rice and continue to stir until the liquid is absorbed.
- Keep adding hot broth, a little at a time, while constantly stirring until the rice is done.
- In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.
- Stir in the Parmesan cheese and season with salt to taste.
- Serve immediately.
Notes, tips, and variationsEdit
- Plump, medium-grain rice that contains a lot of starch is required. Arborio or Carnaroli types are traditionally best. Other rices that work well are Roma, Vialone, Nano, and Maratelli.