Saffron Risotto
2 servings

Ingredients
6 tbsp butter
1/2 cup minced onions
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups lean veal broth
Pinch of saffron
1/2 tbsp salt
6 tbsp grated parmigiano-reggiono cheese

Preparation

• Brown 4 tablespoons of butter in a saucepan and add in the chopped onions.
• When the onions begin to get tender, add in the rice and stir until it is lightly toasted.
• Pour in the wine and allow the rice to absorb.
• Continue to add broth while stirring, allow each cup of broth to absorb before adding the next cup.
• After 2 cups of broth have been absorbed add the salt and saffron.
• When the rice is al dente turn off the heat and mix in the remaining butter and cheese.
• Then turn the heat to low and use a wooden spoon to continue stirring until desired consistency.