Risotto With Butter And Parmesan



  1. Put 2 tablespoons of the butter in a pot over medium heat.
  2. 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.
  3. Add the rice and cook, stirring occasionally, until it is glossy and every grain is coated with the butter, 2 to 3 minutes.
  4. Sprinkle with salt and pepper, add the white wine, and stir until the liquid bubbles away, another minute or two.
  5. Add 1/2 cup of the stock and stir; when the liquid is evaporated, add another 1/2 cup.
  6. As each addition of liquid is absorbed, add another, stirring often - but not constantly - after each addition.
  7. Adjust the heat so the liquid bubbles steadily but not too rapidly.
  8. Begin tasting the rice after 20 minutes of adding the stock.
  9. When it's ready, stir in the remaining 4 tablespoons butter and the Parmesan.
  10. Taste, adjust the seasoning, and serve right away, passing additional Parmesan at the table.