Risotto With Butter And Parmesan
- 6 tablespoons butter
- 1 medium onion, chopped
- Large pinch saffron threads, optional
- 1 1/2 cups Arborio or other short- or medium-grain white rice, rinsed
- Salt and freshly ground black pepper
- 1/2 cup dry white wine or water
- 6 cups chicken, beef, or vegetable stock or water
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Put 2 tablespoons of the butter in a pot over medium heat.
- When it's melted and the foam has subsided, add the onion and the saffron and cook, stirring occasionally, until the onion softens and the saffron begins to dissolve, 3 to 5 minutes.
- Add the rice and cook, stirring occasionally, until it is glossy and every grain is coated with the butter, 2 to 3 minutes.
- Sprinkle with salt and pepper, add the white wine, and stir until the liquid bubbles away, another minute or two.
- Add 1/2 cup of the stock and stir; when the liquid is evaporated, add another 1/2 cup.
- As each addition of liquid is absorbed, add another, stirring often - but not constantly - after each addition.
- Adjust the heat so the liquid bubbles steadily but not too rapidly.
- Begin tasting the rice after 20 minutes of adding the stock.
- When it's ready, stir in the remaining 4 tablespoons butter and the Parmesan.
- Taste, adjust the seasoning, and serve right away, passing additional Parmesan at the table.