Risotto II
This is a traditional Italian risotto.
Source and licence
"Risotto II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Risotto_II, revision 4525538), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Risotto_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525538
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.
- Sauté the onion until soft.
- Add the rice and mix well until it is coated the oil.
- Add the wine and stir constantly over medium heat until it evaporates.
- Add enough hot broth to cover the rice and continue to stir until the liquid is absorbed.
- Keep adding hot broth, a little at a time, while constantly stirring until the rice is done.
- In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.
- Stir in the Parmesan cheese and season with salt to taste.
- Serve immediately.