Ingredients:
6 cups of chicken or beef broth
1 large onion, finely diced
2 cloves of garlic, minced
2 tablespoons of olive oil
1 cup of Arborio rice
1/2 cup of dry white wine
1/4 cup of grated parmesan cheese
1/4 teaspoon of saffron threads
2 tablespoons of butter
Salt and pepper to taste
2 tablespoons of chopped parsley for garnish
2 tablespoons of grated parmesan cheese for garnish
Instructions:
Instructions:
Heat the broth in a saucepan over medium heat until it comes to a simmer. Keep it warm on low heat.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and translucent, about 5 minutes.
Add the rice and sauté for 2 minutes, stirring constantly, until the rice is well coated with oil and the edges become translucent.
Add the wine and stir until it is absorbed by the rice.
Add the saffron to the hot broth, and then add one ladleful of the broth to the rice. Stir until the broth is absorbed.
Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is cooked through but still al dente, about 18-20 minutes.
Remove from heat and stir in the butter and parmesan cheese. Season with salt and pepper to taste.
Serve in bowls and garnish with chopped parsley and grated parmesan cheese.