Arborio, Carnaroli and Vialone Nano are the 3 basic rices used to make Italian risotto. This classic version is flavored with Saffron Threads which add delicate aroma and the signature color.
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients
Makes 4 servings
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6 Cups Beef Stock
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1 Tablespoon Saffron Threads
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3 Tablespoons Unsalted Butter, divided
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1 Tablespoon Olive Oil
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1 Small Yellow Onion, finely chopped
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2 Cups Arborio Rice
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1 Cup Dry White Wine
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1/2 Cup Grated Parmesan Cheese, Plus Extra For Garnish
Directions
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Heat stock and saffron in medium saucepan over medium heat until simmering. Reduce heat to low.
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Heat 2 tablespoons butter and olive oil together in large saucepan over medium-high heat. Add onions and cook, stirring, until soft, about 4 minutes.
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Add Arborio Rice to onion mixture, stirring until rice is thoroughly coated and lightly toasted, about 4 minutes. Rice grains should look slightly translucent around the edges, but still opaque in center.
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Add wine, cooking until fully evaporated, about 2 minutes.
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Add 1/2 cup simmering stock, stirring and scraping bottom of pan constantly with wooden spoon, until all stock is absorbed. Repeat this process, adding 1/2 cup of stock at a time, until rice is tender and creamy, but still firm to the bite and all liquid is absorbed.
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Remove from heat, and stir in remaining 1 tablespoon butter, Parmesan cheese and black pepper to taste. Season to taste with salt.
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Serve immediately, with extra grated cheese for garnish.