Saffron Risotto

Saffron Risotto 

Serves 2

5 cups vegetable stock
2 tbsp butter
1/2 cup chopped onion
1 cup Arborio rice
1/2 cup dry white wine
1/2 tsp saffron threads
1/3 cup freshly grated Parmesan

1. Bring 5 cups of vegetable stock to a boil in a medium pan, turn burner off. Remove 1/2 cup of hot stock to a mug and add saffron threads. Set aside to allow saffron to steep.

2. In a medium sized non-stick wok or frying pan, sauté onion in 1 tbsp of butter. Add rice and stir around until coated. Add 1/2 cup of wine and stir and simmer until wine is absorbed. Start adding hot broth 1/2 cup at a time, waiting until liquid is fully absorbed before adding the next 1/2 cup. Continue until all broth has been absorbed by the rice (this entire process should not take more than 20 minutes). 

3. Add the 1/2 cup of reserved broth with saffron. Stir until this last 1/2 cup of liquid is absorbed.

4. Right before serving stir in 1 tbsp butter and 1/3 cup Parmesan cheese.