Cooking Times

10 min
Prep Time
25 min
Cook Time
35 min
Total Time

Ingredients (8 items)

1.50 cups Arborio rice
6.00 cups Chicken stock
warm
0.50 cup White wine
dry
1.00 small Onion
finely diced
4.00 tbsp Butter
divided
0.25 tsp Saffron threads
0.75 cup Parmigiano-Reggiano
grated
1.00 tsp Salt and pepper
to taste

Instructions (6 steps)

1
Steep saffron in 2 tbsp warm stock.
10 minutes
2
Cook onion in 2 tbsp butter until translucent.
5 minutes
3
Add rice, stir to coat for 2 minutes.
2 minutes
4
Add wine, stir until absorbed.
3 minutes
5
Add warm stock one ladle at a time, stirring constantly.
18 minutes
6
Stir in saffron, remaining butter, and cheese.