- 3 generous pinches saffron threads
- 1 cup vegetable broth
- 9 cups vegetable broth
- 3 Tbsp butter
- 1 cup onion
- 2 cups Arborio rice
- 0.5 cup dry white wine
- 1.5 cups Parmesan
- some salt
- some pepper
- 1 saucepan
- 1 large heavy saucepan
Combine and let stand for 10 minutes saffron threads and hot vegetable broth.
Pour into a saucepan, heat, and maintain at a simmer vegetable broth.
Melt in a large heavy saucepan over medium-low heat 3 Tbsp butter.
Add and cook, stirring, until soft and translucent but not browned minced onion.
Stir in Arborio rice.
Continue to stir the rice until it is thoroughly coated and almost entirely opaque, 3 to 5 minutes. Add dry white wine.
Stir until absorbed. Add the saffron mixture and simmer, stirring often, until absorbed. Add the vegetable stock 1 cup at a time, waiting for each cup to be absorbed before adding the next. Stir continuously and maintain a simmer. The risotto is done when the rice is tender but firm; it should be creamy, not stiff. Fold in 1 to 1.5 cups grated Parmesan.
Season to taste with salt and pepper.
If desired, serve with grated Parmesan.
- Joy of Cooking