Ingredients Jump to Instructions ↓

  1. 5 tablespoons unsalted butter - divided

  2. 1/2 onion - minced

  3. 2 cups arborio rice

  4. 1 cup dry white wine

  5. 1 large pinch of saffron strands 

  6. 4-6 cups stock

  7. salt

  8. 1/2 cup Parmigiano Reggiano - grated

Instructions Jump to Ingredients ↑

  1. Into a heavy bottom saucepan, melt 2 tablespoons butter over medium heat. Add onions. Stir to combine and saute until translucent. Add rice and with a wooden spoon or wooden paddle stir constantly to coat the rice with the butter/onion mixture. Add wine and cook until wine has evaporated.

  2. Reduce heat to low, sprinkle in the saffron strands and add 1 cup/ladle of broth. Continually stir. Once the broth has reduced add an additional ladle of broth. Continue this process until rice is cooked {approximately 30 minutes}.

  3. Approximately 5 minutes before cooking is finished add in remaining 3 tablespoons of butter. Stir to combine. Once combined, add in Parmigiano Reggiano. Stir to combine. Check for seasoning and add salt if necessary. Remove pan from heat, cover and allow to rest so risotto can develop the correct consistency {creamy but not wet}


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