Servings: 4
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: 40–50 minutes
Ingredients
- 1 ½ cups (300g) Arborio, Carnaroli, or Vialone Nano rice (short-grain risotto rice)
- 4 cups (1 liter) chicken or vegetable stock (preferably homemade or low-sodium)
- ½ cup (120ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 1 small onion, finely chopped
- 2–3 tablespoons (30–45g) unsalted butter, divided
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 teaspoon saffron threads (or a generous pinch)
- ½ cup (50g) grated Parmesan cheese (Parmigiano-Reggiano), plus extra for serving
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Stock and Saffron:
- Heat the stock in a saucepan over medium heat until it’s simmering. Keep it warm on low heat throughout the cooking process.
- In a small bowl, dissolve the saffron threads in 2–3 tablespoons of the warm stock or warm water. Set aside to bloom.
- Sauté the Onion:
- In a large, wide skillet or Dutch oven, heat 1 tablespoon of butter and the olive oil over medium heat.
- Add the finely chopped onion and cook, stirring occasionally, until soft and translucent (about 5 minutes). Avoid browning the onion.
- Toast the Rice:
- Add the risotto rice to the pan. Stir constantly for 1–2 minutes until the grains are lightly toasted and coated with the fat. They’ll look slightly translucent around the edges.
- Deglaze with Wine:
- Pour in the white wine and stir until it’s mostly absorbed by the rice (about 1–2 minutes). The alcohol will cook off, leaving a subtle flavor.
- Add Stock Gradually:
- Begin adding the warm stock, one ladleful (about ½ cup) at a time. Stir gently and continuously until the liquid is mostly absorbed before adding the next ladle.
- After about 10 minutes of adding stock (around the halfway mark), stir in the saffron mixture.
- Continue adding stock and stirring for 18–22 minutes total, until the rice is creamy and al dente (tender but with a slight bite). You may not need all the stock.
- Finish the Risotto:
- Once the rice is cooked, remove the pan from the heat. Stir in the remaining 1–2 tablespoons of butter and the grated Parmesan cheese.
- Season with salt and black pepper to taste. The texture should be creamy and slightly loose (risotto should spread slightly on a plate, not be stiff).
- Serve:
- Spoon the risotto into shallow bowls. Top with extra grated Parmesan and a drizzle of olive oil, if desired. Serve immediately while hot.
Tips
- Stirring: Stirring releases the rice’s starch, creating the creamy texture risotto is known for, but don’t overdo it—gentle stirring is fine.
- Rice Choice: Arborio is widely available, but Carnaroli holds its shape better, and Vialone Nano gives a creamier result.
- Make Ahead: Risotto is best fresh, but you can prep the stock and chop the onion in advance.