~ Risotto ~ Creamy & Flavorful
Family Tested & Approved
parmesan cheese, shredded
grinds of fresh black pepper
Place 3 tablespoons butter in Dutch oven over medium heat. Add onions and cook until soft, about 5 minutes.
Meanwhile, In a medium saucepan, bring broth to a boil, then just keep warm. Mix 1/2 cup broth with saffron, set aside.
To onions, add rice - cook for a few minutes, stirring occasionally. Stir in wine and continue cooking and stirring until wine is evaporated.
Stir in 1/2 cup broth at a time, stirring and cooking until absorbed and keep continuing until all broth is absorbed. Add the broth with saffron to rice, salt and pepper, then cook until absorbed.
Stir in cheese and last tbsp butter and serve immediately.