Recipe by Chef Jacquie
- 4 Tablespoons of butter
- 1 Small onion, sliced thin
- 1 cup Arborio rice
- 2 cups Chicken Broth or Stock
- ½ teaspoon of Saffron threads
- ½ cup grated Parmigiano-Reggiano cheese
- ½ teaspoon sea salt
- ¼ teaspoon of fresh ground black pepper
In a medium saucepot, over medium heat; add broth/stock and bring to a boil. Reduce heat to low and keep broth/stock warm.
In a large saucepot, over medium heat; add 3 Tablespoons of butter and onions, sauté until translucent, about 3-5 minutes.
Add rice, stir until all grains are coated with butter and rice gets a golden color and smells nutty, about 5 minutes.
Add one ladle of hot broth/stock to rice and stir until all liquid is absorbed. Keep adding one ladle of broth/chicken to rice until it is cooked. This process takes about 30-40 minutes.
In a small bowl of hot water, add Saffron threads and stir until water turns orange. Add Saffron water to rice and stir.
Once rice is cooked add last Tablespoon of butter and stir into risotto. Add Parmigiano Reggiano and stir until incorporated.
Top rice with a good sprinkling of cheese before serving.