yellow onion, finely chopped
chicken or vegetable broth
saffron threads (optional)
parmesan cheese - grated
salt & freshly ground black pepper - to taste
1Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
2Keep broth warm in a separate pot at medium-low heat.
Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate.
Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
3Add butter and Parmesan cheese. Stir to combine with rice/risotto.
Transfer to large bowl and garnish with parsley.
4NOTE: Finished risotto is creamy and rice is firm.
Source: Olive Garden