Ingredients

Method

In a medium saucepan, warm the chicken or vegetable broth over low heat. Add the saffron threads to the broth and let them steep.

In a large, heavy-bottomed skillet or pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.

Add the Arborio rice to the skillet, stirring to coat the grains with oil. Cook for 2-3 minutes until the edges of the rice grains become translucent.

Pour in the wine and cook, stirring, until the liquid is absorbed.

Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20-25 minutes.

Remove the skillet from the heat and stir in the butter and grated Parmesan cheese until fully incorporated. Season the risotto with salt and black pepper to taste.

Let the risotto rest for a couple of minutes, then serve immediately, garnished with additional Parmesan cheese if desired.