Risotto

 

 30 min | 5 min prep
SERVES 4

 5 cups chicken stock

1 pinch saffron thread (could do without, but adds color and flavor)
5 tablespoons butter
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 1/2 cups risotto rice (could also use short grain sticky rice)
1 cup parmesan cheese
salt and black pepper

Bring stock to a boil, then reduce to a low simmer.  Ladle a little stock into a small bowl; add the saffron threads and let infuse.

Melt 4 tablespoons of butter in a large saucepan until foaming.  Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.  Cook only until softened, not brown.  Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.

Stir over low heat until liquid has been absorbed.  Keep adding stock, letting the rice absorb the liquid before adding more.  STIR CONSTANTLY Test frequently.

After about 20-25 minutes, the rice should be just tender and the risotto golden and creamy.  Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.  Season to taste.

Transfer to serving plates and sprinkle remaining parmesan cheese.  Serve hot.