Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Virgin olive oil

  2. 1 tablespoon 15ml Spanish onion - chopped

  3. 1/4" dice (medium)

  4. 1 teaspoon 5ml Saffron

  5. 2 cups 320g / 11oz Arborio rice

  6. 4 cups 948ml Chicken stock - hot

  7. 4 tablespoons 60ml Unsalted butter

  8. 1/2 cup 73g / 2.6oz Freshly-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 12- to 14-inch skillet, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent but not browned (about 8 to 10 minutes). Add saffron and stir one minute. Add rice and stir with wooden spoon until toasted and opaque, about 3 to 4 minutes. Add one 4- to 6-ounce ladle of hot chicken stock and stir until liquid is absorbed and rice is tender and creamy and yet still a little "al dente," about 15 minutes. Stir in butter and parmesan cheese until well mixed. Place risotto in deep platter and serve. This recipe yields 4 servings.


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