Saffron Risotto
1 cup uncooked long-grain rice
2 cups chicken broth
1 large yellow onion, chopped
2 tbsps butter
¼ cup white wine
½ tsp saffron
¼ cup grated parmesan cheese
Salt and pepper to taste
1. Heat butter in a large pan over low heat.
2. Add onion. Sauté until soft without coloring them.
3. Stir in rice then wine. Continue stirring until liquid is absorbed.
4. Add saffron. Mix well.
5. Add ladlefuls of stock with a pinch of salt and pepper. Keep in stirring until it is absorbed.
6. Carry on adding stock until the rice is soft but with a slightly bite.
7. Remove from heat and stir in Parmesan cheese.
