Cookbook:Risotto II

| Italian cuisine | Rice

This is a traditional Italian risotto.

Ingredients

 * 5 tablespoons extra-virgin olive oil
 * 1 medium onion, chopped
 * 2½ cups risotto rice
 * ¾ cup white wine
 * 6 cups chicken broth
 * ½ teaspoon saffron powder
 * ½ cup Parmesan cheese
 * Salt to taste

Procedure

 * 1) Bring the stock to a simmer in a saucepan. Keep the temperature as high as possible throughout the cooking process, without letting the stock boil. The surface of the stock should just be moving a little.
 * 2) Sauté the onion until soft.
 * 3) Add the rice and mix well until it is coated the oil.
 * 4) Add the wine and stir constantly over medium heat until it evaporates.
 * 5) Add enough hot broth to cover the rice and continue to stir until the liquid is absorbed.
 * 6) Keep adding hot broth, a little at a time, while constantly stirring until the rice is done.
 * 7) In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.
 * 8) Stir in the Parmesan cheese and season with salt to taste.
 * 9) Serve immediately.

Notes, tips, and variations

 * Plump, medium-grain rice that contains a lot of starch is required. Arborio or Carnaroli types are traditionally best. Other rices that work well are Roma, Vialone, Nano, and Maratelli.