- 2 tbsp Butter
- 1 large Yellow onion, chopped
- 1 lb Rice, Arborio
- ½ cup White wine
- 6 cups Stock, chicken or vegetable, warmed
- 1 tsp Saffron, threads
- 1 cup Parmesan cheese, grated
- 6 tbsp Butter
- To taste Salt
- To taste Black pepper, freshly ground
- In a large pan or Dutch oven, heat butter over medium. Add onion and cook until translucent, stirring occasionally, about 3 to 5 minutes.
- Stir in Arborio rice and cook for about 3 minutes.
- Add white wine, 2 cups of stock and saffron. Turn heat to high until broth comes to a simmer and adjust temperature to maintain simmer. Cook until most of the liquid is absorbed, stirring frequently, about 3 minutes.
- Working ¾ cup at a time, add remaining stock, stirring constantly until each portion is absorbed before adding the next (this should take 20 to 25 minutes). Rice should be al dente when finished.
- Stir in Parmesan cheese. Remove from heat and add butter. Season with salt and black pepper. Serve.
- Do not use cold stock as this will negatively affect the cooking process
- Add more or less stock depending on the consistency you desire (soupy versus tight)
- You can substitute approximately 7 shallots for 1 large onion
- Alternatively, you can use saffron powder
- If desired, stir in 2 oz of raw bone marrow at the end of cooking
- Serve with a poached egg, if desired